Pineapple Sage, also known as Tangerine Sage, is a perennial shrub native to Mexico and Guatemala. It is a member of the mint family Lamiaceae, which includes many other herbs. Both the leaves and flowers of Pineapple Sage are edible and they have such beautiful aroma… I just couldn’t resist transporting that unique flavour into one of my favourite desserts - panna cotta! They’re a really easy plant to grow, and once you plant it you’ll have a lifetime supply - it’s pretty hardy, like mint! You could try this exact recipe with your favourite aromatics - try rosemary, mint, cinnamon, star anise… world’s your oyster.
Serves 8
+ gluten free
Ingredients
400g milk
1 tbsp gelatine
70g sugar
30g pineapple sage, leaves picked
250g cream
8 x silicone dariole moulds
Method
- Place 100g milk and gelatine in a small cup and stir to combine. Set aside.
- Place sugar and pineapple sage in TM bowl, bruise for 10 seconds, reverse speed 5.
- Add remaining 300g milk, cook for 10 minutes, 90°C, speed 1. Strain mixture through a fine sieve to remove leaves. Transfer milk mixture back to TM bowl.
- Add gelatine mixture, mix for 30 seconds, speed 3.
- Add cream, mix for 10 seconds, speed 3.
- Rinse 8 dariole moulds with cold water, and divide mixture evenly between them. Refrigerate for a minimum of 4 hours.
Turn panna cottas out onto small plates and serve. We’ve garnished with edible viola flowers and micro mint (pictured).
Tip: Panna cottas can be made up to 5 days in advance, but be sure to keep them in their moulds in an airtight container in the fridge. This prevents a ‘skin’ from developing on top. Simply turn out when ready to serve.
Want more delicious Thermomix desserts, including my famous Chai panna cottas? Check out my cookbook ‘Everyday Thermo Cooking’, known as the ‘thermie bible’…
