Panna cotta with cloudberry jam

Pannacotta med hjortronsylt

Panna cotta with cloudberry jam, roasted pistachio nuts and white chocolate

This dessert is a real winner because nearly everyone loves panna cotta! These are lightly set and so wobble nicely!

The addition of hjortronsylt (cloudberry jam) makes it an interesting dessert and very Swedish and, as most Swedes love copious amounts of salt on their food (!), the addition of salted pistachio nuts provides a nice excuse for some friendly teasing if you have Swedish guests! John Duxbury

Summary

Recipe summary for panna cotta with cloudberry jam 

Tips

A jar of cloudberry jam

• You can buy hjortronsylt in some specialist food shops or online.

A packet of gelatine

• If possibly use quick dissolving gelatine sheets as they are so easy to use. If you can't get the same size packets you will need to do a conversion! This recipe uses 2 sheets from a 25 g packet containing 15 sheets (each sheet will lightly set approximately 200 ml (¾+ cup) of liquid).

Green and Black's white chocolate with vanilla

• I used Green & Black's white chocolate with vanilla as it is nicely flavoured, but any good white chocolate should be easy to cut into small pieces (or grate if preferred).

Roasted pistachio nuts as an aperitif

• Roast 100 g of pistachio nuts, instead of 50 g, as they will keep for several weeks in a jar and they are always nice for nibbles with drinks.

Ingredients

    vegetable oil, to grease
50 g (3 tbsp) pistachio nuts, shelled
1 tsp   rock salt crystals
300 ml (1¼ cups) double (heavy) cream
120 ml (½ cup) whole milk, 3-5% fat
60 g (¼ cup) caster (superfine) sugar
1   vanilla pod, split lengthways
2   gelatine sheets
4 tbsp   hjortonsylt
30 g (1 oz) white chocolate, roughly chopped or grated

Method

1. Put a baking try in the oven at 200°C (400°F, Gas 6, Fan 180°C) to warm and lightly oil 4 ramekins.

2. When the tray is warm spread the pistachio nuts over the tray and bake for 5 minutes, then allow them to cool.

3. When cool, empty the nuts into a jam jar, add the salt and shake.

4. Add the cream, milk, sugar and vanilla pod to a saucepan. Slowly heat the mixture to simmering point, stirring as you do so, then remove from the heat and leave to infuse whilst you prepare the gelatine.

5. Add the leaf gelatine to a bowl of cold water and leave to soak for 5 minutes. Squeeze the excess water out of the gelatine and add to the vanilla cream. Mix until the leaves have melted and then strain the mixture through a sieve into the 4 prepared ramekins. When cold enough, transfer the ramekins to a fridge for at least 3 hours to set.

6. When required, run some hot water into a sink or bowl and stand the ramekins in the hot water for 30 seconds or so. Then run a knife round the edge and tip on to a serving dish.

Panna cotta with cloudberry jam, roasted pistachio nuts and white chocolate

7. Put a tablespoon of hjortronsylt on the top of each panna cotta and sprinkle over some salted pistachio nuts and some white chocolate.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf 

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John Duxbury
Editor and Founder