Easy Raspberry Pink Pitaya Panna Cotta
Showcasing a dessert so pretty and creamy with a delicious touch—with just a spoonful, you are in for a mouthwatering experience! Incorporated Suncore Foods® Pink Pitaya Supercolor Powder in this Easy Raspberry Pink Pitaya Panna Cotta for the gorgeous pink hue! Perfect to impress your friends with both its flavors and with the bright magenta color, isn't this just dreamy?
Recipe and photo by the wonderful Yukiko. Check out her Instagram @foodie.yuki for more beautiful recipes!
For the pink panna cotta:
200ml full fat coconut milk cream for classic or 60ml plant milk
1/2 tsp vanilla bean paste
2 tsp Suncore Foods® Pink Pitaya Supercolor Powder
2 tbsp sweetener of choice
1/2 tsp agar agar powder
For the raspberry jelly:
100g raspberries, fresh or frozen
2 tbsp water
1/2 tbsp sweetener of choice
1/4 tsp agar agar powder
1. To make the pink panna cotta: Add the cream, milk & sweetener to a small saucepan and whisk until combined. The ingredients should be at room temperature. Add the agar powder and vanilla and whisk until completely dissolved. Heat the mixture over medium-high heat and bring to a brief boil.
Simmer for 5 minutes, or until the mixture starts to thicken a little. Let cool down for 5 minutes, then pour into glasses. Refrigerate for at least 2 hours before adding the jelly layer.
2. To make the raspberry jelly: Add the raspberries and water to a small saucepan and heat over medium heat until the berries are soft. Mash the berries with a fork and pass the mixture through a sieve to remove the seeds. Let cool down to room temp. Whisk in agar powder and stir to combine. Place back into the saucepan and heat over medium-high for 5 minutes. Let cool down a little before pouring over the pink layer.
3. To make the white vanilla panna cotta, follow the same procedure as the pink one, without adding the pitaya powder. Enjoy!