Native pepper berries from Tasmania are super high in antioxidants. When consumed, they start out sweet and have a distinct, strong peppery finish. Pepper berries work well with other berries, other native ingredients and fruits. Berries are also high in antioxidants and low in sugar. Rosella flowers are in season late summer and early autumn. When poached, they have a pleasing tartness. If unavailable, omit and use extra raspberries.
This dessert is FODMAP-friendly, making it suitable for anyone suffering a fructose intolerance.
Serves 4
Ingredients:
- 250ml coconut cream
- 200 ml coconut milk,
- 75ml rice malt syrup or to taste
- 1 tsp ground mountain pepper berry, if unavailable, use pink peppercorns
- ½ tsp agar-agar
- 1 cup rosella flowers, seeds removed (dried or frozen if not in season)
- 1 vanilla bean, split lengthways, seeds scraped
- 1 tbsp. rice malt syrup, or to taste
- 1 punnet of native raspberries, sub with regular if not in season
- 1 punnet of the strawberries
- Purple violet flowers
Instructions:
- In a medium saucepan, warm coconut milk and cream, rice syrup, and pepper berry. In a small saucepan, mix agar with some water to form a paste, then add some extra water, stirring well, to achieve a loose consistency. Boil agar while stirring, with a heatproof silicon spatula, for 10 seconds. Remove from heat. Pour half of the coconut pepper berry mix into the agar saucepan and whisk well to combine. Pour the contents of agar saucepan back into a bigger saucepan, removing all the liquid with a spatula. Whisk well to combine, then pour panna cotta into moulds or a tray, and set in the fridge for a few hours.
- While panna cotta is setting, combine rosella, rice malt syrup, vanilla bean and seeds with 1 cup of water in a small saucepan. Bring to a simmer over medium heat. Remove from heat and allow to steep for two hours. Remove rosellas from the syrup and reduce the cooking liquor by half. Cool syrup.
- Slice 4 strawberries thinly lengthwise. Place onto a baking paper-lined tray and place in a 100-degree oven for an hour or till dehydrated and crisp. Dice and slice the remaining strawberries into irregular shapes.
- To plate, unmould panna cottas in the centre of a medium bowl plate. Place rosellas, strawberries and raspberries around the panna cotta. Sauce generously with rosella syrup. Dot with dried strawberries and violet flowers and serve.
More recipes can be found in our latest Gaia Supplement Cookbook – www.gaiaretreat.com.au/product/gaias-spa-cuisine-recipes
Happy & healthy cooking,
Dan
Gaia’s Head Chef
