panna cotta with fruit compote

Serves: 4

Ingredients:
600ml unsweetened almond milk
2 teaspoons powdered agar agar
200ml buttermilk
1 vanilla pod, split
3 tablespoons sugar
1 lemon, finely grated rind and juice
1 punnet strawberries (about 14) hulled and quartered
1 small punnet raspberries (about 4 handfuls)
1 small punnet blueberries (about 4 handfuls)
25g pistachios, toasted and roughly chopped

Method:
heat the almond milk until it just comes to the boil. sprinkle over the agar agar and simmer for 2 minutes, stirring continuously.
remove the vanilla pod and scrape out the seeds using a sharp knife. whisk in the vanilla seeds, sugar and buttermilk until smooth.
divide equally between 4 glasses. alternatively, use 4 x 175ml ramekins, lightly sprayed with non-stick spray. chill for 2 hours until set or ready to serve.
place the lemon rind and juice, water, strawberries, raspberries and blueberries into a small saucepan and heat gently for 2–3 minutes to warm through. allow to cool.
once the panna cottas are set, either spoon the fruit compote into the glasses and scatter with the pistachio nuts. if using ramekins, dip the base of each dish into warm water for 20–30 seconds and turn over onto a plate to release the puddings. serve with the compote and nuts.