Looking for a desert with a healthy twist? - try chef DeAnkarra’s innovative take on a classic panacotta!
Baobab Panacotta with Rosella Mint Jelly
Rosella mint jelly
Ingredients
- 1/4 cup cold water
- 2 1/4 powder gelatine
dissolve gelatin and leave to settle 5 mins
- 2 cups water
- Bunch mint
- Half cup hibiscus flowers
- Half cup sugar
Directions
1) Bring ingredients to boil in a saucepan until sugar dissolves
2) Reduce heat and simmer for a further two minutes
3) Stir in gelatin until dissolved and strain liquid of mint and rosella into glass bowl
4) When cool, place in a refrigerator and chill until it has set
Coconut baobab pannacotta
Ingredients
- Cup coconut milk
- 1/4 Zola Foods baobab powder
- 1/4 cup sugar
- Gelatin as above
- 1/2 cup milk
Directions
- Bring coconut milk, milk and sugar to boil until sugar dissolves
- Reduce heat and whisk in baobab powder then gelatin
- Once dissolved take off the heat and set in a mold of your choice
Dress Rosella jelly on top of panacotta for a delicious medley of flavors! If you are feeling adventurous, crumble some of our moringa cookies on top!