Barberry pannacotta with honey and lemon

Ingredients

• 4 el berberisbes
• 400 ml kokosroom (blik)
• 3 el vloeibare honing
• 2 el citroensap
• 1 tl citroenschil geraspt
• 2 tl agar-agar poeder
• 1/2 tl vanillepoeder
• 1 el berberisbes

Cook Time

1. 1
   Soak the berries: Soak 4 tbsp dried barberries for 30 minutes in lukewarm water so they swell slightly and their flavour releases. Drain and set aside. Reserve a tablespoon of the soaking liquid separately.
2. 2
   Warm the cream: Pour 400 ml coconut cream (full can) into a saucepan. Add 3 tbsp liquid honey, 1 tsp grated lemon zest, 0.5 tsp vanilla powder and the soaked barberries. Heat over medium-high heat, stirring regularly, until the cream begins to steam but does not boil.
3. 3
   Add agar-agar: Sprinkle 2 tsp agar-agar powder over the hot cream while stirring constantly. Bring to a boil whilst stirring and simmer for 2 minutes so the agar-agar becomes fully active.
4. 4
   Lemon juice and straining: Remove from heat. Add 2 tbsp lemon juice and stir well. If you want a smooth pannacotta, strain through a fine sieve and press the berries lightly. If you want the berries in for texture, skip this step.
5. 5
   Fill the moulds: Divide the mixture between 4 lightly greased moulds or glasses. Let cool for 10 minutes at room temperature, then cover and refrigerate for at least 3 hours.
6. 6
   Serve: Turn the pannacotta out onto a plate, or serve directly in the glass. Garnish with 1 tbsp extra barberries for garnish and a drizzle of honey. Optional: a few drops of the reserved berry liquid for extra colour.
7. 7
   About the barberry: the dried barberry (Berberis vulgaris) has a pronounced tartness reminiscent of cranberry or redcurrant, but with a subtler, slightly wine-like note. In this pannacotta it provides colour, freshness and a beautiful counterpoint to the coconut cream.
8. 8
   Agar-agar vs. gelatine: agar-agar is plant-based and sets firmer than gelatine. If you want a softer, melting texture, use 1.5 teaspoons instead of 2.
9. 9
   Variation: replace half the coconut cream with almond milk for a lighter version. Or add a pinch of cardamom for a Middle Eastern twist, which goes well with the Persian roots of the barberry.
10. 10
    Storage: covered for up to 3 days in the refrigerator.