Thu, 9 November 2017
Panna Cotta
6 Gelatine Leaves
500ml Double Cream
500ml Milk
2 Vanilla Pods- split lengthways, seeds scraped out
50g Caster Sugar
Method
1. Soak Gelatine leaves in cold water
2. Bring the milk, cream, sugar and vanilla to a light boil
3. Add the gelatine and stir until completely dissolved
4. Pour the mix into a muffin tray and allow to cool before refrigerating for 3-4 hours before serving
Poached Pears, Apples and Plums
2 Apples, Cored and cut in wedges
2 Pears, Cored and cut in wedges
2 Plums, stoned and cut in wedges
500ml Water
150g Brown Sugar
2 Cinnamon Sticks
2 Star Anise
6 Cloves
½ Lemon
25g Butter
Pinch of brown sugar
Brandy
Method
1. Bring the water, lemon, sugar, cinnamon, cloves and star anise to the boil and allow to simmer
2. Add your fruit and poach until softened, remove fruit from poaching liquid
3. Melt the butter and sugar in a pan and add the strained fruits and some of the spices, lightly caramelise and add a drop of brandy
4. Serve with the Panna Cotta
