This recipe is the second one of the final practical assignments I had to do to complete my ‘Essentials of Superfoods’ module at Plantlab Culinary. I have completed my theory as well so now only three more modules to go. Fingers crossed they don’t take me longer than 6 months to complete and I can finish everything in 2018!
As it is a Superfoods module, I was using a couple of ingredients that I would not normally use which were Goji Berries and Maqui powder.
Most of the ingredients I use come from my little local health store Tenterfield Health. If you are looking for something, Bec can invariably get it in for you if it is not in stock already!
Blueberry Maqui Pannacotta with a Maqui Goji Syrup
Blueberry Maqui Pannacotta
1 cup cashews – soaked for at least four hours
3 Tablespoons of Maple Syrup
1 Tablespoon Maqui Powder
½ cup Blueberries
½ cup water
½ cup water
¾ teaspoon agar agar powder
Blend blueberries and water and strain to get ½ cup raw blueberry coulis
Blend cashews, raw coulis, maple syrup, maqui powder until smooth.
Combine water and agar agar in a small saucepan, whisk and bring to boil. Immediately reduce heat and cook for 2 minutes on a low heat and continue whisking slowly until agar has dissolved and started to thicken.
Add this mixture to the blueberry maqui mixture and blend again until fully combined.
Add mixture to Pannacotta moulds and let set.
Maqui Goji Syrup
130ml of Prosecco
80 grams of sugar
A handful of goji berries
1 Tablespoon of Maqui powder
Warm prosecco, sugar and goji berries and simmer over low heat for about 30 minutes
Add the maqui powder and ensure that well combined for finished syrup.