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Panna Cotta
Reg shows how simple it is to make one of the most popular desserts of the moment.
ingredients
Panna Cotta
450ml milk
450ml cream
1 vanilla bean, cut in half lengthways
180g white chocolate
4 leaves gelatine, softened in cold water
Blood Plum Sauce:
400g tin of plums
Biscotti:
250g plain flour
1/2 tablespoon baking powder
250g caster sugar
100g raw cashews
100g unblanched almonds
100g sultanas
100g dried figs, thinly sliced
zest of 1 orange
3 small eggs, lightly beaten
method
Panna Cotta
- Gently heat the milk, cream, white chocolate and the vanilla bean together. Stir until the white chocolate has dissolved. Scrape out the vanilla bean while it is in the liquid and discard the pod. Remove from the heat.
- Gently squeeze the water from the gelatine leaves and add the softened leaves to the cream mixture. Stir until the gelatine has dissolved.
- When cool put the bowl of mixture into the refrigerator and keep stirring from time to time until the mixture is on the point of setting then pour into 175ml moulds and refrigerate overnight.
- Serve with biscotti, a blood plum sauce and berries.
Blood Plum Sauce:
Take the seeds out of the plums and puree in a blender with approximately half the syrup. Push through a strainer.
Biscotti:
- Preheat the oven to 180C. In a large bowl sift the flour and baking powder. Add
the caster sugar, nuts, fruit and lemon zest. Make a well in the centre and add the eggs. Gradually mix in the flour.
- Line a biscuit tray with baking paper. Roll the mixture into a sausage shape and put onto the tray. Bake in the oven for 30 minutes until golden brown. Take out and cool for 15-20 minutes.
- Turn down the oven to 150C. Cut the biscotti at an angle, about 5mm thick, and lay these slices on the baking tray. Put them back in the oven and cook for 10-15 minutes until a pale golden colour. Remove from the oven and place on a wire cooling rack. Store the biscotti in an airtight container.
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