Comforting peach &
blackberry crumble
Berry panna cotta
YOU WILL NEED
» 3 gelatine leaves
» 200ml semi-skimmed milk
» 2½tbsp runny honey
» 300ml Greek yogurt
FOr THE cOmpOTE
» 150g redcurrants
» 30g caster sugar
TO FINIsH
» 20g honeycombWHAT TO DO
1
Soak the gelatine leaves in some
cold water for 10 mins, until they
have softened up.2
Gently heat the milk and honey in
a small pan until very warm, but
not boiling, then remove from the
heat. Remove the gelatine from the
water, squeeze out excess liquid and
mix into the warm milk until dissolved.
Whisk in the yogurt.3
Pour into 4 glasses or dishes and
leave in the fridge to set for at
least 4 hours.4
Heat the redcurrants, sugar and
2tsp water until thick and syrupy,
with some redcurrants still
whole. Set aside to cool.5
When ready to eat, top the panna
cotta with a spoonful of the
redcurrant compote and sprinkle
over the honeycomb.224 calories
9g fat (6g sat)
27g carbs
Prep time 15 mins
Cook time 10 mins,
plus chilling
Serves 4Gluten
free272 calories
3g fat (8g sat)
34g carbs
Prep time 10 mins,
Cook time 30 mins
Serves 6Eat WEll
YOU WILL NEED
» 2 x 400g cans peach halves
in natural juice
» 200g blackberries
(fresh or frozen)
FOr THE TOppING
» 60g light muscovado sugar
» 40g blanched almonds,
finely chopped
» 70g plain flour
» 2tbsp rolled oats
» 1tsp baking powder
» 2tsp ground ginger
» 50g coconut oilWHAT TO DO
1
Heat oven to 200°C, Gas 6.
To make the topping,
mix together the sugar,
almonds, flour, oats, baking
powder and ginger, then mixin the coconut oil until a
crumbly texture is formed.2
Drain the peaches and
cut into large chunks.
Place in an ovenproof
dish, top with the blackberries,
then spoon over the topping.
Bake for about 30 minutes
or until the topping
is golden brown and
the fruit is bubbling
at the edges.3
Serve hot,
with a large
scoop of
non-dairy ice
cream. We love
The Coconut
Collaborative
Coconut &
Vanilla Snowconut.V
Dairy free