Monday, September 03, 2018

Van der Hum and Vanilla Panna Cotta with Raspberry Coulis

A very easy dessert to make indeed, so we thought we would give you the recipe. You will need leaf gelatine and Nielsen Massey Vanilla Bean Paste or a lovely soft Madagascan vanilla bean. It is pretty low in carbs except for the 25g sugar, which is spread across six panna cottas, so it is not that bad. If you are sticking to the low carb diet religiously, you could use Splendor, the liquid sweetener (you will have to work out the equivalent, we don’t use it), and not use the liqueur. We eat very little sugar in our daily diet, so a dessert every now and then is, we think, permissible. If you could leave the bread and the chutney out of Bobotie it would be low in carbohydrates too. But would it taste the same?
500ml cream – 1t Vanilla bean paste or one vanilla bean – 25g sugar – 3 sheets of leaf gelatine – 1 T Van der Hum liqueur (substitutes would be Grand Marnier, Curacao or Benedictine) – 150 g Raspberries
Soak the gelatine leaves in cold water until soft – just 5 minutes. Put the cream, sugar and vanilla into a pan and bring up to scalding point (just before boiling starts). Do not let the cream boil. If you are using a vanilla bean, cut it open down one side, scrape out the seeds and put them and the whole pod into the cream. Remove from the heat and add the soaked gelatine, stirring till it has dissolved completely. Take out the vanilla bean and stir in the liqueur. Pour into six ramekins and refrigerate for at least an hour to set. Blend most of the raspberries (keep a few for decoration) and push through a sieve to remove the pips and serve with the panna cotta which you have turned out onto a small plate. Do sweeten the coulis if the raspberries are very tart
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