Amasi panna cotta with berry coulis

Method

Berry coulis

1. Blend all the ingredients together with a stick blender until smooth. Alternatively, allow the berries to thaw completely and mash with a fork.
2. Pour mixture into a small saucepan, and heat to just below boiling point, while stirring continuously to dissolve castor sugar. The sauce will thicken slightly.
3. Spoon sauce into a glass bowl and place in a bigger bowl, half-filled with iced water, to allow the sauce to cool completely.

Panna cotta

1. Place water in a shallow bowl and sprinkle gelatine over. Allow to stand to sponge, but make sure there are no dry granules.
2. Meanwhile, heat cream, castor sugar and vanilla in a saucepan over medium temperature and stir until the sugar has dissolved. The mixture should not boil. Remove from the heat.
3. Stir gelatine into the warm cream mixture until it dissolves completely. Whisk amasi into the cream mixture, to form a smooth dairy mixture.
4. Assemble amasi mixture and berry coulis to your preference. Spoon 10-15 ml of the coulis into the bottom of six small bowls or glasses (about 125 ml capacity each). Pour the amasi mixture on top. Swirl through once with a teaspoon, to create a marbled effect between the layers. Cover with clingwrap and refrigerate.
5. Alternatively, divide amasi mixture between bowls or glasses and drizzle some of the coulis on top, use a toothpick to make petal like patterns. Cover and refrigerate for three to four hours or overnight to set.
6. Serve panna cottas with the remaining coulis. Decorate with fresh seasonal berries and fresh mint leaves.

Serving suggestions

1. Any remaining coulis can be enjoyed over ice cream, pancakes (https://www.hulettssugar.co.za/recipe/pancakes-with-golden-syrup/) or small meringues.
2. Alternatively, divide the amasi mixture between the bowls or glasses and allow to set. Top with a layer of coulis once set. Serve with fresh seasonal berries, mint and the remaining coulis.