Bay Leaf Panna Cotta and Mulberries
These three ingredients grow on Malta, but don’t get used as often as they could. This dessert showcases them in an easy recipe that I keep coming back to. Dried mulberries and carob syrup are available at health-food stores.
Ingredients 8
Panna Cotta
400 ml pouring cream, single, light
100 ml milk
80 g white chocolate, broken into pieces
5 dried bay leaves
1 tsp powdered gelatine
1 tbsp water
Drunk Mulberries
3 tbsp carob syrup
60 ml water
100 g dried mulberries
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Method 5
Gently heat the , and in a saucepan. Allow the chocolate to melt and the mixture to steam but not simmer.
Meanwhile, heat a dry frying pan over a medium heat and lightly toast the on both sides until fragrant. Add them to the hot milk mixture. Keep the mixture on a very low heat just below simmering for 15 minutes (use a simmer mat if needed). Remove from the heat.
Sprinkle the into the in a small bowl and leave to bloom for 5 minutes. Whisk into the saucepan of . Let the mixture sit for 30 minutes, whisking at least 3 times. Strain through a fine sieve into a jug, then pour into 4 small bowls or glasses. Cover the panna cottas with plastic wrap and chill in the refrigerator for 4 hours, or until set.
While the panna cottas are setting, combine the and in a saucepan and bring to a simmer. Put the in a bowl and pour the hot syrup over the top. Stir the mulberries to coat them evenly, then cover and leave to soak for at least 1 hour.
To serve, spoon some carob mulberries over each panna cotta.
Simon Bajada's tips
Dried mulberries and carob syrup are available at health-food stores.
