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
© John & Lynne Ford, Adamastor & Bacchus 2018
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