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Panna Cotta with Blackberry Jam

Watch out! Berry baskets tumble upside down and potatoes become a dessert. Stranger things have happened! This panna cotta is inspired by my recipe last week of cauliflower potato purée. The potato added a silkiness when blended with the cauliflower and coconut milk. The consistency was like a savory pudding. Could the sauce turn into a sweet pudding? The answer is yes! Simmering the potato, milk and lemon peel together adds a depth of flavor. This is a perfect springtime dessert.

Panna Cotta with Blackberry Jam

Make the panna cotta –  In a high speed blender, combine the water, cashews and coconut milk. Blend until smooth 1-2 minutes. Pour into a medium saucepan and add the potatoes, sugar, vanilla and lemon strips. Bring to a boil then reduce heat and simmer  for 25-30 minutes until the potato is tender. Remove the lemon peel. Carefully pour the mixture into a high speed blender. Add the tapioca starch and agar agar and blend until smooth. Divide evenly between 6-8 glasses and let cool at room temperature. Chill at least 4 hours before serving.

Make the jam –  Wash the blackberries. In a small saucepan, add the blackberries, organic sugar and pectin and bring to a boil. Turn down the heat to medium heat and cook for 3-5 minutes until the mixture thickens. Remove from the heat and stir in the kirsch. Let cool to room temperature. Top each panna cotta with a spoonful or two of the jam and garnish with a small fresh mint leaf.

serves 6-8

PANNA COTTA

  • 2¼ cups water
  • 1 cup raw cashew pieces, soaked at least 1 hour and drained
  • 1 – 13.5 oz can coconut milk
  • 3 medium yukon gold potatoes, peeled and cubed, about ½ cup
  • ½ cup plus 2 tbsp organic cane sugar
  • 2 tsp vanilla
  • 3 strips of lemon peel – use a vegetable peeler to create three long strips
  • 1 tbsp tapioca starch
  • 2 tsp agar agar powder

BLACKBERRY JAM

  • 12 oz blackberries, washed
  • ¼ cup organic cane sugar
  • 2 tsp pectin
  • 1 tbsp Kirsch

GARNISH

  • small fresh mint leaves