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Heilala Vanilla buttermilk panna cotta is best served with blackcurrant compote (see recipe)
400ml Cream
1 tsp Heilala Vanilla bean paste or extract if you do not wish to see the seeds
1 Lemon (zest only)
125gm Castor Sugar
1 Heaped Tbsp Honey
50ml Milk
3 Gelatine Sheets
400ml Buttermilk
Place the vanilla, lemon zest, sugar, honey, cream and milk in a saucepan and bring to the boil.
In a bowl soften gelatine sheets in cold water
When the cream mixture has come to a boil remove from heat, add drained gelatine mixture to the mixture and stir until dissolved. Pass through a fine sieve into a clean bowl and leave to cool. When cool add buttermilk stirring well to combine.
Pour the mixture into small moulds or ramekins, gladwrap and place on a tray un the refrigerator for at least 4 hours until set.
To serve tip out of moulds and serve on a pool of fruit compote
Makes 6-8, depending on mould size.
Blackcurrant Compote:
1c Frozen Blackcurrants
3/4c Sugar Syrup
30ml White Rum
1 Cinnamon Stick
1 Lemon (zest only)
4 Tbsp Frozen blackcurrants to garnish
Place all ingredients into a saucepan and bring to the boil. Reduce heat and simmer for five minutes. Allow to cool, remove cinnamon stick before transferring to the blender and puree until smooth. Strain through a fine sieve.
Add the additional blackcurrants to serve.
(Recipe supplied by Jason Dell, Executive Chef, Blanket Bay Resort)
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