Serves 4 - 6
- 150g Karikaas Kwark reduced fat
- ½ cup milk
- 100ml cream
- 1/3 cup sugar
- ½ tsp vanilla essence (or ½ vanilla pod split and seeds scraped into milk)
Boysenberries and Sauc
- 200ml cream for whipping.
- ½ box frozen boysenberries (~250g)
- Icing sugar
- ¼ cup sugar
- ¼ cup water
Using a stick blender, mix the kwark and first portion of milk until it has a consistency similar to smooth thick yoghurt.
Add gelatine to the second portion of milk and soak.
Lightly whip the second portion of cream.
Put the first portion of cream in a small pan with the sugar and vanilla. Heat gently stirring until the sugar has dissolved. Take of the heat. Add the gelatine mix to the pan and stir until the gelatine is fully dissolved. Stir into the kwark mix.
Finally fold the lightly whipped cream into the kwark mix.
If using ramekins rinse ramekins with water before filling with pannecotta mix, otherwise fill into your serving dishes. Chill for 6 hours or overnight.
Boysenberries and Sauce
Remove 12 – 18 berries, place in a resealable plastic bag and add icing sugar. Leave to defrost and macerate. These will be used for serving as whole berries. The juice tastes gorgeous.
Place remainder of the berries in a small pan with the sugar and water. Gently heat, stirring until the sugar dissolves, then let the mix simmer for 15 -20 minutes for a thick syrupy sauce. If you want a thinner fresher flavoured sauce simmer only till everything is dissolved and defrosted.
For the fully cooked sauce the berries will be very soft and the mixture passed through a sieve. Push through until only the seeds remain. This will provide a thick sauce. Chill
The less cooked berries may need buzzing with a stick blender, and before being pushed through a sieve. Chill
Plate and serve. If using ramekins gently run a knife around the inside of the ramekin, warm only the base of the ramekin in hot water for 5-10 seconds. Gently tip out onto your serving plate. Serve with macerated berries and sauce.