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Vanilla Bean Pannacotta – Regular recipe and Thermomix adaptation

Vanilla Bean Pannacotta

Vanilla Bean Pannacotta

For when you’re just craving something small and sweet to finish your meal!

Ingredients

600mL unsweetened almond milk

1/3 cup cold water

2 sachets Queen brand Jel-It-In

400mL can 100% coconut cream

Seeds scraped from 1 vanilla bean or 2 tsp vanilla bean paste (not essence!).

4 Tbsp castor sugar

3 cups sliced strawberries (or other fruit of choice e.g. cubed mango, peach, blueberries etc.)

Instructions

Pour the almond milk and water in to a pot, or your thermomix, and sprinkle in the Jel-It-In. Stir well to combine or pop the thermomix to speed 2 for 60 seconds.

Add coconut cream, sugar and vanilla bean.

Stovetop cook over a low flame, gradually increasing to boil over the course of 5 mins, stirring constantly. Reduce to simmer for one minute then remove from heat. If using the thermomix, set temp to 100C, speed 2, for 10mins. As soon as you notice the temperature reaches 100C, let it proceed for one more minute and then press stop.

Pour into 8 ramekins/oiled moulds/teacups. Refrigerate 2 hours to overnight.

If using a mould you’ll need a knife to break the seal between the mould and the pannacotta and turn it onto a serving plate, otherwise just leave the pannacotta in the ramekin or tea cup. Garnish each with 3/4 cup berries (or other fruit of choice).

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