If you’re looking for a popular dish with a unique twist, try this Roasted Wattleseed Pana Cotta with Adelaide Hills Cherry Compote.
The best part is this recipe can be made in advance, saving precious time on Christmas day.
Recipe: Larissa Sewell’s Roasted Wattleseed Panna Cotta with Cherry Compote
For Roasted Wattleseed Panna Cotta
- 900ml cream (min 35% milk fat)
- 8g gelatine leaves
- 2 tablespoons roasted wattleseed
- 50g caster sugar
For Cherry Compote
- 2 cups cherries, pitted and halved
- 2 tablespoons caster sugar
- generous squeeze of lemon juice
- Place gelatine leaves in a bowl of cold water to soften.
- Infuse Wattleseed: In a saucepan, heat the cream, wattle seed and sugar over low heat until it comes to a simmer. Remove from heat and allow to gently steep for 5-10 minutes. Do not allow to cool – it needs to be warm for the gelatine to incorporate.
- Strain and Dissolve Gelatine: Squeeze excess water from the softened gelatine leaves and add to the warm cream mixture, whisking gently until fully dissolved.
- Strain the cream to remove wattleseed particles, then, return the cream to the saucepan.
- Set Panna cotta: Pour the wattleseed-infused cream mixture into serving glasses or molds. These look beautiful in tall coupe glasses.
- Refrigerate for at least 4 hours or until the panna cotta is set.
- In a saucepan, combine pitted cherries, caster sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until cherries release their juices and the sugar dissolves. Simmer for an additional 10 or so minutes until the compote slightly thickens, being careful to not allow the cherries to catch.
- Allow the cherry compote to cool to room temperature.
- Assemble: Spoon the cherry compote over the chilled wattleseed panna cotta just before serving.
Image credit: Morgan Sette