Boysenberries Chia Panna Cotta

The Boysenberry is a Rubus hybrid berry and believed to have arisen from a cross between Loganberries, Raspberries and Blackberries. New Zealand is the world’s largest producer of the Boysenberry. To know more about this very unique berry, just check here.

Boysenberries have similar taste than blackberries according to me. Because I love all single kind of berries on this planet, I love boysenberries too! They are tasty and juicy! But be careful because this berry stains doesn’t come out easily!

As you maybe know, Oreo cookies are vegan! It’s why I like to use them when I cook for my vegan friends (and it was also a major ingredients for my deserts when I was vegan).

To have a panna cotta instead of a pudding, I had some agar. The basic rule is 1 teaspoon of agar powder to thicken 1 cup of liquid. Because I wanted it lightly firm, I added less. So, please note that this panna cotta is lightly firm. I don’t like the gelatin texture!

My recipe is without adding sugar but be free to add some raw cane sugar. It’s a perfect Vata summer balance recipe. It’s lightly sweet and lightly sour, because of the berries and also the kiwi. Just know that the kiwis here in New Zealand are sweet and a very little bit sour. There are very yummy!!

Boysenberry Chia Panna Cotta

Ingredients for 2 generous Panna Cotta

  • 8 Oreo cookies
  • 1,5 tablespoons coconut oil
  • 1/2 cup almond milk
  • 2 tablespoons chia seeds
  • 1/2 cup almond or coconut yogurt + 1/4 cup (for agar)
  • 3/4 cup boysenberries (frozen)
  • 1 teaspoons agar powder

With the mortar, break Oreo cookies into small pieces and ground them. Don’t need the food processor for that, ha, ha! Add the coconut oil and mix.

Prepare 2 small ramekins. Wrap each ramekin with plastic wrap. It’s to make easier to unmold. Pour the Oreo crumble into the ramekins and presse to make a regular layer. put in the fridge for 20 minutes.

In a bowl, whisk the almond milk with the chia seeds until there are no lumps. Let it rest for 5 minutes and stir occasionally.

Make a puree with the boysenberries by cooking them over medium heat. Stop to cook when you can smash the fruits with a fork.

Add the yogurt to the chia mix. Mix and add the puree.

Dissolve the agar in almond milk by bringing it to a boil over medium heat and then simmering for 2 minutes or according to the package instructions. Then stir into the boysenberries pudding until well combined.

Fill the mixture onto the Oreo crust. Refrigerate for 3-4 hours to firm up.

When ready to serve, garnish with fresh boysenberries and kiwis.

*For my Canadians friends : yep, it’s working with blueberries! And yep, some maple syrup on the top can just be extra yummy! 🙂