Panna Cotta
INGREDIENTS:
For the panna cotta:
•1.2 ltr double cream
•2 vanilla pods, split lengthways
•thinly pared rind of 2 oranges
•4 gelatine leaves •150ml cold milk
•150g icing sugar
For the blueberry and lime coulis:
•400g blueberries •85g caster sugar
•1 tsp vanilla extract •2 tbsp water
•juice of 1 lime
METHOD:
For the panna cotta:
•Pour 850ml of the cream into a saucepan and when just coming to the boil scrape the insides of the vanilla pods into the cream and add the orange rind and pods. Reduce heat, simmer until reduced by a third. Take out the rinds and pods.
•Meanwhile soak the gelatine leaves in the milk until soft. Pour the gelatine and milk into the hot cream and stir. The heat of the cream will melt the gelatine. Let it cool.
•Whip the remaining cream with the icing sugar, and then fold in the gelatine and cream mixture.
•Spoon the mixture into moulds lined with cling film. Place in the fridge, leave to set for 1-3 hrs.
For the blueberry and lime coulis:
•Put all the ingredients into a small pan and cook until the sugar has dissolved and the blueberries are soft (about 20 minutes). Blend with a handheld blender then pass through a sieve to remove the blueberry skins and seeds.
To serve:
•Turn out of the moulds onto plates
and serve with the blueberry and
lime coulis, garnished with orange
zest and fresh blueberries.
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Weather for Dinnington
Tuesday 07 February 2012
Today
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