These delicious panna cotta puddings are the perfect end to a meal
4-5 gelatine leaves
250ml double cream
1 tsp lemon zest
1½ tsp vanilla extract
3 tsp orange flower water (optional)
mint sprigs, to serve
For the pomegranate-laced blackberries
240g blackberries, washed
3-4 tsp lemon juice or to taste
1½ tbsp crème de framboise or cassis
90ml pomegranate juice
1. Soak the gelatine leaves in a bowl of cold water until softened.
2. Heat the cream, sugar and zest until the sugar has dissolved. Remove from the heat and stir in the buttermilk, vanilla extract, orange flower water, if using, and the softened gelatine leaves.
3. Pour the mixture into six dessert glasses or ramekins, cover with cling film and place in the fridge until ready to eat. You can make them up to two days in advance.
4. Place all the ingredients for the blackberries, except the berries, in a pan, bring to the boil and simmer for 4 minutes. Add the berries for 2-3 minutes until they release some juices. Spoon over the panna cotta and serve with mint sprigs.
Taken from Anjum’s Ayurvedic Diet (£14.99, Quadrille)