Strawberry Pine Panna Cotta with Koyo Berries

@dearsaturdays has created a delicious recipe for a panna cotta featuring our Koyo Berries with an unexpected twist.

This recipe from @dearsaturdays marry the flavors of pine and Koyo Berry into a deliciously creamy dessert, perfect for holiday festivities. 

Strawberry Gelatin:

1. Spray bundt moulds with cooking spray, then set aside. Immerse 10g gelatin sheets in 1/3c cold water. Once softened, stir gelatin into 2/3c hot water and 1/4c cane sugar until both dissolve.

2. Finely dice 5-6 Oishii Koyo Berries, set at the bottom of the bundt moulds, then pour in gelatin. Set in the fridge to chill until firm (2-3 hours).

Pine Panna Cotta:

1. Steep a handful of fresh pine needles in 2c warm heavy cream for 30 minutes with 1.5c cane sugar. Soften 12g gelatin sheets in cold water, then dissolve into heavy cream with beans from one vanilla pod.

2. Once the mixture reaches room temperature, strain and carefully pour over strawberry gelatin. Set in the fridge for at least 3 hours before serving.

Releasing the Panna Cotta:

1. Place bundt moulds in a bowl of warm water for 30 seconds. Flip the moulds onto a serve-ware and carefully tap to release the panna cotta. Enjoy!!