Panna cotta with pomegranate & berries

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  • These delicious panna cotta puddings are the perfect end to a meal


    4-5 gelatine leaves
    250ml double cream
    100g sugar
    1 tsp lemon zest
    500ml buttermilk
    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
    40g sugar
    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)

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