Friday, October 12, 2018

On the MENU this week. Vanilla Panna Cotta with Strawberry Coulis

Fresh berries are coming in and we are loving the quality of the strawberries this year. We had a bad Panna Cotta recently and thought we would give you our easy recipe which never seems to fail
500ml cream – 1t Vanilla bean paste or one vanilla bean – 25g sugar – 3 sheets of leaf gelatine – 250 g fresh strawberries. Hulled
Soak the gelatine leaves in cold water until soft – 5 minutes. 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. Put the cream, sugar and vanilla into a pan and slowly bring up to scalding point while stirring (just before boiling starts). It must NOT boil. Remove from the heat and add the soaked gelatine, stirring till it has dissolved completely. Take out the vanilla bean. Pour into six ramekins and refrigerate for at least an hour to set. Blend 200g of the strawberries and push through a fine sieve to get rid of some of the pips and serve with the panna cotta which you have turned out onto a small plate. Top each with a strawberry. If you are scared to turn them out, you can make them in pretty glasses, then flood the top with the coulis and a couple of small strawberries, hulled of course

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