Manuka honey panecotta

Mānuka mīere Panna Cotta with Mandarin

TE PURINI KIRĪMI - THE CREAMY DESSERT

  • 1 Tbsp paura tetepe (gelatine powder)
  • 2 Tbsp wai (water)
  • 2 C kirīmi (cream)
  • 1 kiri manarini (mandarin peel of a whole mandarin)
  • 2 Tbsp mīere mānuka (@comvita_nz mānuka honey)
  • 3 Tbsp huka one (caster sugar)
  • 1/2 C miraka tepe (yogurt, full fat and unsweetened)
  • 1 Tbsp wanira (vanilla with seeds, if you can)
  1. Add the paura tetepe and wai to a small bowl. Wharanuhia - mix to combine. Leave to bloom  for five minutes. 
  2. Add the kirīmi, mīere mānuka, kiri manarini and bloomed gelatine to a pot. 
  3. Place it on to medium heat and stir gently to bring it to just under a simmer, you don’t want a  hard boil here, it just needs to dissolve the mīere mānuka and tetepe (gelatine). 
  4. Once simmering, remove from the heat and leave for ten minutes for the flavours to infuse. 
  5. After 10 minutes, remove the kiri manarini.
  6. Pour a quarter of the cooled mixture into a bowl  with the miraka tepe. Stir until smooth. Add the remaining cream and stir in wanira.
  7. Add to 4 x 3/4 C capacity (or 6 1/2 C capacity) ramekins or tea cups.
  8. Refrigerate for three  hours to set or you can leave up to three days.
  9. Make your waihuka manarini. 

WAIHUKA MANARINI - MANDARINE SYRUP

  • 1/2 C wai manarini māota (fresh mandarine juice)
  • 1/4 C wai rēmana māota (fresh lemon juice)
  • 2 Tbsp mīere mānuka (@comvita mānuka honey)
  • 3 Tbsp huka one (caster sugar)
  • 125g tūrutu poihanapere (fresh boysenberries)
  1. Tukua ngā kai katoa ki rō kōhue - add all of the ingredients in to a pot. Kōhuatia - boil.
  2. Do this  over a gentle boil for 5 minutes until thickened.
  3. Pour in to a jar and leave to cool. If it is too thick,  stir through a Tablespoons of hot water to loosen before serving. 
  4. After three hours the panna cotta should be set with a gently wobble still visible.
  5. Place your  panna cotta in a bowl with hot water (from the tap) to loosen or run a knife around the edges. 
  6. Tip it on to plate. You can leave it in the cup/ramekin for service as well if you want. 
  7. Add some poihanapere on top of each one, drizzle over the waihuka manarini.
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