Taste of Dansukker – Panna cotta
Ingredients
Layer 1, Lingonberry caramel
200 ml whipping cream
100 ml lingonberries
100 ml Dansukker Granulated Sugar
100 ml Dansukker Light Muscovado Sugar
100 g butter
1/2 tsp Dansukker Vanilla Sugar
Layer 2, Panna cotta
400 ml cream
75 ml Dansukker Jelly Sugar Multi
1 tbsp Voatsiperifery pepper, can be omitted or replaced with black pepper
50 ml lemon balm, fresh
100 g white chocolate
Layer 3, Lingonberry and strawberry jam
200 ml lingonberries
100 ml strawberries
100 ml Dansukker Jelly Sugar Multi
2 ml citric acid
Instructions
Layer 1, Lingonberry caramel
Mix the cream, lingonberries, sugar, butter, and muscovado sugar in a saucepan and boil for 5 min until the sauce thickens. Stir continuously.
Add the vanilla sugar and stir together.
Pour into 6 glasses and refrigerate.
Layer 2, Panna cotta
Heat the cream and sugar, leave to simmer for 2-3 min. Remove from the heat.
Grind the pepper in a pestle and mortar, finely-chop the lemon balm and white chocolate, and stir into the cream.
Distribute over the cold caramel sauce layer. Return to the refrigerator.
Layer 3, Lingonberry and strawberry jam
Combine the berries and sugar in a pan and boil for 4 min. Stir the jam until smooth.
Spread the jam over the panna cotta to give a beautiful finishing layer.
Leave to set in the refrigerator before serving. Decorate each glass with a couple of lemon balm leaves.
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