Lakkahillo Ja Kerma Panna Cotta (cloudberries And Cream Panna Cotta)
Lakkahillo ja kerma Panna Cotta, or Cloudberries and Cream Panna Cotta, is a traditional dessert from Sami cuisine that combines the tartness of cloudberries with the richness of cream in a silky smooth and indulgent treat.
Ingredients
- 1 cup cloudberries
- 1/2 cup sugar
- 2 cups heavy cream
- 1/2 cup milk
- 2 teaspoons gelatin
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the cloudberries and sugar. Cook over medium heat until the sugar is dissolved and the berries release their juices. Remove from heat and let it cool.
- In a separate saucepan, heat the heavy cream and milk over medium heat. Sprinkle the gelatin over the mixture and let it sit for 5 minutes.
- Stir the cream mixture over low heat until the gelatin is completely dissolved. Remove from heat and stir in the vanilla extract.
- Divide the cloudberry compote among 4 serving glasses. Pour the cream mixture over the compote. Refrigerate for at least 4 hours or until set.
- Serve the panna cotta chilled, topped with fresh cloudberries if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Fat
- 20g
- Protein
- 5g
Supplies
Saucepan Serving glasses
Tools
Whisk Spatula
Serving suggestions
Serve the Lakkahillo ja kerma Panna Cotta with a drizzle of honey and a sprinkle of crushed nuts for added texture and flavor.
Tips & tricks
For a vegan version, you can substitute the heavy cream and milk with coconut milk and use agar-agar instead of gelatin.
Cost
$15