Roasted Pineapple and blueberry Pannacotta
Fresh fruit and vegetables are essential within everybody’s diet. For all the sweetooth’s out there, Chef Kevin Bonello presents a special dessert where pineapple is the leading lady for this week's recipe.
1 cup whole milk
14 gram gelatine leaves
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
1 cup blueberries
1 cup roasted pineapple cubes
Place the gelatine In ice cold water. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk into a heavy saucepan. Add the cream, honey, sugar, and salt . Stir until the sugar dissolves, 5 to 7 minutes. Add the gelatine and stir over medium heat just until the gelatin dissolves but the milk does not boil Remove from the heat. Pour into 6 glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries and the roasted pineapple on top the panna cotta and serve.