Pineapple and raspberry panna cotta
Cook time – 20 min

- Total time
- 20 minutes
- Calories
- 270
- Portions
- 4
We are head over heels in love with panna cotta. This fruity pineapple and raspberry version of the classic Italian dish is our particular favourite. The quick treat tastes of holidays and pure joie de vivre!
Directions
- Peel the pineapple, dice it and blitz it finely in a blender.
- Then place the coconut milk, pineapple purée, maple syrup and agar-agar into a small saucepan. Half the vanilla pod lengthways, scrape out the pith and put everything into the coconut milk.
- Bring the coconut milk to the boil over a medium heat and allow it to simmer for 4 minutes while stirring.
- Rinse out 4 ramekins with cold water. Pour the coconut mixture into the ramekins through a fine sieve and add whole raspberries if you wish. Then place the ramekins in the fridge and allow the panna cotta to set for at least 1–1.5 hours.
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Place the rest of the raspberries in a blender and mix until smooth.
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Finally, take the ramekins out of the fridge and dip them briefly in hot water to loosen the panna cotta. Turn out onto a plate and serve with raspberry sauce.
Tips & Tricks
Fresh raspberries and chopped pistachios not only look pretty, they also taste delicious.
Are you as blown away as we are?
Your Dole Team
Ingredients
- 400 g fresh pineapple
- 1 tin of coconut milk (approx. 400 ml)
- 10 tbsp maple syrup
- 3 tsp agar-agar
- 1 vanilla pod
- 150 g raspberries
Nutritional Facts
1 Serving Per Container | |
Serving Size | 4 |
Calories | 270 |
Entries | Daily value in %* |
---|---|
Total Fat (11 g) | |
Saturated Fat (9 g) | |
Cholesterol (0.1 mg) | |
Sodium (55 mg) | |
Total Carbohydrate (39.3 g) | |
Dietary Fiber (3.2 g) | |
Total Sugars (9.5 g) | |
Protein (1.6 g) | |
Calcium (85.3 mg) | |
Iron (1.4 mg) | |
Potassium (628 mg) | |
Vitamin C (31.6 mg) |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.