• Angelica Larsson

Cloudberry pannacotta | Vegan | Gluten-free | Easter

Hello my lovelies! So what are we making today? Well we are making white chocolate pannacotta with a lovely cloudberry curd.



What you need for cloudberry curd:


25g butter

1/2 dl (0.2 cups) sugar

1/2 dl (0.2 cups) cloudberry jam

2-3 tbsp maizena


What you need for pannacotta:


100g white chocolate

2 dl (0.8 cups) heavy cream

1 dl (0.4 cups) yoghurt

1 dl (0.4 cups) sugar

1 tbsp vanilla sugar

2 tsp agar agar

1 tbsp lemon juice


Makes 4 servings.


Let's begin with making our fruit curd, in a small pot add butter, sugar, "cloudberry jam and bring it to a boil on medium high heat. Add maizena while stiring and keep stiring until it thickens.


Allow to cool somewhat before dividing them into 4 moulds. Pop them into the freezer until they are set.


Now we are moving onto the pannacotta, chop the white chocolate and set aside for now. In a pot add heavy cream, sugar and vanilla and bring it to a boil on medium high heat. Add yoghurt, lemon juice and agar agar, stir until it begins to thicken and then take it off the heat.

Add the white chocolate and stir it in until combined.


Pour the pannacotta over the fruit curd and place them back into the freezer until they are frozen. I ended up colouring a bottom layer with yellow food dye. If you wish to do that simply add dye before adding the remaining 2/3 of the pannacotta.



Once they are we can remove them from the moulds and let them defrost before serving.

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