Wow your guests with this fun and festive dessert, which features a layer of blueberry white wine jelly sitting atop the layer of creamy, rich coconut panna cotta with blueberries and fresh mint leaves. This decadent, dairy-free, grown-up dessert is perfectly delicious and elegant for special occasions, or an after dinner treat to end a summer menu. You can make this in individual glasses and don?t need to unmould and slice for serving.
Blueberry JellyCoconut Panna Cotta
10 g Ginger, sliced
1 Organic lime
30 g Sugar
100 ml White wine
200 ml Water
250 g Blueberries
4 Dr. Oetker leaf gelatin
6 Dr. Oetker leaf gelatin
250 ml Coconut milk
250 ml Coconut cream
50 g White sugar
For the jelly, finely slice the ginger. Wash the lime in hot water, pat dry, finely grate the zest and squeeze out the juice.
Place the sugar in a saucepan over medium heat. When the sugar begins to melt, deglaze it with white wine. Add water, lime juice, lime zest, 100 g blueberries and sliced ginger. Cook gently, uncovered, over a medium heat for 10 minutes.
Line a 20-22cm loaf tin with cling film and spread the remaining blueberries on the bottom of the tin. Soak gelatin leaves in a bowl of cold water for 5 minutes or until soft. Remove from bowl and squeeze out excess water.
Press the blueberry mixture through a fine sieve into a bowl. Dissolve the squeezed gelatine in the ...
