sweet potato panncotta.

Dietary: Vegetarian, Gluten Free, Nut Free
Total Time: 2–4 hours 30 minutes
Prep Time: 30 minutes
Set Time: 2–4 hours
Makes: 3 serves

Pannacotta:
200 ml whole milk
2 tsp powdered gelatine
200 ml thickened cream
100 g sweet potato purée (about ½ a large sweet potato, steamed and blended)
100 g coconut sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

To Serve:
Dollop cream or double thick cream
Extra ground cinnamon powder
(Optional) Cinnamon quills, for presentation

Method:
In a small bowl, combine the milk and gelatine and allow it to bloom while preparing the remaining ingredients.
In a small saucepan over medium heat, whisk together the thickened cream, sweet potato purée, coconut sugar, cinnamon and nutmeg.
Once the mixture begins to gently simmer, add the bloomed gelatine and milk mixture.
Whisk constantly for about 30 seconds until fully combined, then remove from heat.
Pour the mixture evenly into 3 heatproof glasses or ramekins.
Refrigerate for 2–4 hours, or until set and firm.
To serve, top each panna cotta with a generous dollop of cream, a sprinkle of cinnamon powder and a cinnamon quill for garnish.

Notes & Variations:

• Replace coconut sugar with brown sugar for a lighter flavour.

• For extra creaminess, swap some of the milk for coconut milk.

• Serve with a drizzle of maple syrup or a side of roasted nuts (if not nut free).

• Store covered in the fridge for up to 2 days.