Purple Cabbage Panna Cotta
A unique and visually stunning dessert combining creamy panna cotta with the vibrant hues of purple cabbage, offering a delightful taste and nutritious benefits.
Ingredients
For the Base
- 1 cup red cabbage, chopped Use finely chopped cabbage for better color extraction.
- 2 cups milk Lactose-free alternatives can be used.
- 1 cup heavy cream Can substitute with coconut or almond milk for a dairy-free version.
- ½ cup sugar Natural sweeteners like honey can be used as alternatives.
- 1 tablespoon gelatin Agar-agar can be used for a vegetarian option.
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional food coloring Add for a more vibrant color.
Instructions
Preparation
- Gather all ingredients and chop the red cabbage finely.
- Boil the chopped red cabbage in 2 cups of water over medium heat for about 10 minutes, until soft.
- Strain the cabbage through a fine mesh sieve, reserving the liquid.
- In a saucepan, combine milk, heavy cream, sugar, and salt; heat over medium until sugar dissolves, without boiling.
- Bloom the gelatin in the reserved cabbage liquid for about 5 minutes.
- Add the bloomed gelatin to the warm cream mixture, stirring until fully dissolved.
- Stir in the vanilla extract and optional food coloring.
- Pour the mixture into molds and refrigerate for about 4 hours until set.
- To serve, run a knife around the mold edge and invert onto a plate.
Notes
Store covered in the refrigerator for up to 3 days. Best served chilled. Avoid freezing as it can affect the creamy texture.