Wednesday, 18 May 2011

Simple Vanilla Pannacotta

Ingredients Serves 8

For the Pannacotta Panacotta

6 gelatine leaves
500ml milk
500ml double cream
2 vanilla pods, split lengthways,
seeds scraped out
25g/1oz sugar
For the sauce
175g/6oz sugar
75ml/2fl oz water
350g/12oz raspberries
To serve
4 sprigs fresh mint
Fresh Raspberries

Preparation method

  1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.

  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

  4. Divide the mixture among 4 Dariole Moulds and leave to cool. Place into the fridge for at least 2 hours, until set.

  5. For the sauce, place the sugar, water and frozen Raspberries into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved and sauce thickens.

  6. Take the pan off the heat and using a hand blender, blend the sauce until smooth. Pass the sauce through a sieve into a bowl and stir in the fresh raspberries.

  7. To serve, turn each panna cotta out onto a serving plate. Spoon on the sauce and garnish with a sprig of mint.

Saturday, 14 May 2011

Iced Chocolate and Tia Maria Soufflé

First of my recipes shared on this blog, lovely recipe really easy to make and you can have it ready days in advance as it’s a frozen dessert.

Makes 12
600m1 Whipped cream
150g Caster Sugar
120g Egg Yolks
120g Egg Whites (Whipped to Snow)
150g Dark Chocolate (Grated)
2 Measures Tia Maria
12 Chocolate Tulip Cups
1.Make sabayon from yolks, sugar and warmed Tia Maria (whisking over a Bain Marie until double in size and nice and thick)
2.While still warm mix in chocolate and cool.
3.Fold in cream and then the whipped egg whites.
4.Pour into chocolate tulips lined with a baking parchment collar set 1-2cm above cup and place in freezer to set.
5. Serve with suitable sauce and fruits.