Monday 1 October 2012

My new favourite desert...


I never thought I could see past a chocolatey pudding but I can! I've had Panna Cotta three times in a week (yes three times!); once at the Canteen in Axminster, once during the week just to test out how easy it was to make (and if I could make the perfect 'wobble') and then the third time for dinner on Saturday evening.

It is the perfect finish to a meal as it leaves a wonderful taste on your palette. I added some tiny gluten free shortbread to mine just to give a bit of extra texture and taste and served it up with some blueberry compote. You have to try it!

Vanilla Panna Cotta with Blueberry Compote & Shortbread


Wheat Free Yes Gluten Free Yes
Makes 4  

Ingredients 

100ml whole milk
250ml double cream
40g caster sugar
1 vanilla pod
2 gelatine leaves
150ml plain yogurt

 
Method


1. Combine the milk, cream and sugar in a saucepan. Split vanilla pod and scrape seeds out into cream mixture. Add pod to the mixture. Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour. Remove vanilla pod.

2. Soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess water. 

3. Reheat cream mixture to warm, then add gelatine and stir well until gelatine is dissolved. Leave to cool to room temperature. Once cooled to room temperature, stir in yogurt until thoroughly combined. Pour the mixture into 4 small moulds, such as ramekins, and chill in the fridge for at least 4 hours, until set. 

4. To turn out the panna cottas, dip each mould very briefly in hot water - literally just a few seconds - then turn upside down on to a serving plate and give it a shake; if necessary, run a knife around the edge. Serve with gooseberry compote.


Blueberry Compote Ingredients 

Ingredients
 
200g blueberries
10g caster sugar
Juice 1/2 lemon

Method


1. Put all ingredients in a small pot and simmer for 2-3 minutes.

2. Leave to cool.


Shortbread

Ingredients 
175g Lurpak butter (softened)
85g golden caster sugar
180 Doves Gluten Free plain flour
50g cornflour (gluten free, check packaging)
 
Method

  1. Preheat the oven to 150oC.
  2. In a food processor beat butter and sugar together.
  3. Sift together flour and cornflour
  4. Whilst machine is still running add a spoonful of flour mixture at a time until all flour is fully incorporated. Beat well for another min. 
  5. Use spatula to scoop into clingfilm. Wrap in a ball and refrigerate for approx 25min or until firm. 
  6. Once firm roll out dough between clingfilm.
  7. Roll out to a thickness of around ¾ cm.
  8. Using a small cutter, cut out circles. 
  9. Prick with a fork. 
  10. Cook in the centre of the oven for 20-25min. 
  11. Remove and place on a cooling rack for the shortbread to completely cool. 
Serve the panna cotta with a drizzle of the compote and a few shortbread biscuits. Wonderful!

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