Sweetsop (Sweet Apple) Panna Cotta with Blackberry Sauce

This dessert will have your taste buds tingling for more..........


1/4 cup + 3 tsp of water

2 tsp unflavored gelatin

Vegetable oil for ramekins or small cups

 14 ounces of water

4 tbsp Green Hills sweetsop (sweet apple) powder

1 cup heavy cream

1/4 cup granulated sugar

1 tsp vanilla

Pinch of salt


2 cups blackberries 

1 tbsp brown sugar 

1 tbsp of blackberry flavored brandy 


Pour water in a shallow bowl and sprinkle the gelatin in; let stand for 3 minutes.

Grease 4 ramekins or small cups/bowls of your choice with oil.

Meanwhile, mix the sweetsop powder with the 14 ounces of cold water until combined.

In a small saucepan heat the sweetsop mixture, heavy cream, sugar, vanilla and salt until hot but not simmering. Add the gelatin mixture and stir until combined evenly.

 Divide mixture among the ramekins and place them in a large dish; cover with plastic wrap and place in refrigerator to chill for 12 hours.

 Sauce prep:

 Combine blackberries, sugar and brandy in a food processor and blend to liquid consistency. Pour liquid through a strainer to remove seeds. This can be prepped a day in advance and leave to chill in the refrigerator.

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