BONNY PANNACOTTA

When I see pannacotta on a dessert menu I am always keen to try it. I wanted to see if I could replicate with raw milk and came across some versions that seemed interesting to try! Have you come across clabbered milk? Take the raw milk and leave out in the kitchen for 3-4 days until it turns to curds and whey. Strain out the curds and you have the basis for this dish.
 

• 1 bottle raw milk clabbered
• 1 sheet of gelatin melted in warm water
• 1 tablespoons maple syrup / raw honey
• Vanilla extract – a few drops
• Berries to decorate

 
Mix the clabbered curds with maple syrup, vanilla extract and gelatin. Pour into moulds or ramekin dishes. Set in fridge overnight. Serve with berry compote!
 
A probiotic dessert! 

​Anne Maher