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Panna cotta (makes 5):
375ml cream
30 ml milk
100g sugar
40 ml sauternes
1.75 gelatine leaves
1 tsp Heilala Vanilla Paste
Gently heat cream, milk, sugar and vanilla to a skim in a sauce pan, stirring to dissolve the sugar.
Hydrate the gelatine in cold water until soft, squeeze out excess water and stir into warm fluid till it dissolves.
Pour into a bowl and set that bowl over another bowl of ice water.
Stir till the Panna cotta becomes cold to the touch.
Add the sauternes and stir to combine, pass through a fine sieve.
Pour into dariole moulds and refrigerate.
Panna cottas are best made the day before you require them.
Sauternes Jelly:
100 ml sauternes
25 ml sugar
25ml water
Lemon juice
2 gelatine leaves
Warm the water and sugar gently in microwave until the sugar dissolves.
Hydrate gelatine as above and add to sugar syrup stirring to dissolve.
Add the sauternes and a touch of lemon juice to taste.
Set in fridge until set
Presentation:
Invert the Panna cotta onto serving plates by running a hot pairing knife around the out side of the Panna cotta and letting it fall out. Garnish w fresh raspberries, slices of fresh fig and some dollops of sauternes jelly.
(Recipe supplied by Clooney)
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