Recipe

by Francesco Cagliardi

0

Panna Cotta

Ingredients:

  • nut-free vegetable oil for greasing for the compote
  • 2 table spoons of hot water 340g (12oz)
  • 2 table spoons of powdered gelatine fresh cherries
  • 500ml (17fl oz) double cream pitted or 1x400g (14oz) can of cherries
  • 45g (1½ oz) caster sugar drained (reserving 3 tablespoons of juice)
  • 1 vanilla pod, split lengthways thinly pared zest of ½ lime
  • 2 table spoons of black cherry conserve
  • 3 table spoons of water or juice from canned cherries, if using
  • 2 table spoons of icing sugar
  • juice of ½ lime
  • 3 table spoons of brandy
  • 2 table spoons of corn flour

Preperation

  1. Lightly oil 4 ramekin dishes. put the water in a small bowl and sprinkle the gelatine over. Leave to soften for 5 minutes.
  2. Meanwhile, pour half the cream into a saucepan. add the sugar, vanilla pod, and lime zest and heat gently, stirring, until the sugar has dissovled. slowly bring almost to the boil and stir in the gelatine until completely dissolved. remove from the heat and heat to cool.
  3. Whip the remaining cream until softly peaked then strain in the cold, flavoured cream; fold in with a metal spoon and transfer to the ramekins. Chill until set.
  4. Meanwhile, make the compote. put the cherries in a pan with the conserve, water or juice, icing sugar, and lime juice. heat gently, stirring until the juices run. if using fresh cherries, cook for 3 minutes only, until the cherries have softened but still hold their shape.
  1. Blend the brandy with the cornflour and stir into the cherries. bring back to the boil, stirring all the time until slightly thikened and clear. cook for 1 minute then remove from the heat, turn into a bowl, and leave to cool.
  2. When ready to serve, gently loosen the edges of the creams with your fingers and then turn them out onto serving plates. spoon the cherry compote around and on top of each cream. serve cold.

Dairy, egg, gluten & nut free

Follow the recipe at the top but instead of using double cream use soya cream

Tip: You can also use frozen cherries in this recipe. thaw them first and prepare in the same way as fresh cherries.

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