Sunday 21st July 2019
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Serves 4
Preparation time: 20 minutes
Cooking Time: 30 minutes

Ingredients
750ml double cream
250ml milk
2 vanilla pods
75g sugar
3 ½ gelatine leaves

For the Strawberry compote & consommé:
1 punnet of strawberries, de-stalked and quartered
½ lemon, juiced
1 tbsp caster sugar
1 tbsp glucose syrup

For the Caramelised puff pastry:
1 ready rolled puff pastry sheet
Icing sugar

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Recipe by Steve Bennett

METHOD
Soak gelatine leaves in a bowl of cold water. Bring double cream, milk, vanilla pods and sugar to the boil in a heavy based pan. Remove from heat. Squeeze excess water from the soaked gelatine leaves and whisk into the cream mixture. Leave to cool in the fridge, whisking once every hour until it’s nearly set. (This will stop the vanilla seeds sinking to the bottom)

Pour into 4 moulds and leave in the fridge until you’re ready to serve.

For the Strawberry compote & consommé:
Place the strawberries, lemon and sugar in a glass bowl and place over a pan of simmering water. Cook for 20 minutes, allowing the gentle heat to draw out the juices. Strain through a colander, separating the juice and the pulp. Leave for a further 20 minutes to cool.

Mix the glucose syrup with the cooked strawberries to make the compote. Leave the consommé and compote in the fridge until ready to serve.

For the Caramelised puff pastry:
Pre-heat oven to 170ºC.

Place pastry onto a greaseproof papered baking tray and generously sprinkle with icing sugar. Flip over the pastry and repeat with icing sugar. Top the pastry with another sheet of greaseproof paper and weigh down with another baking tray. Bake for 20 minutes, before cutting into long thin triangles and placing back in the oven for a further 10 minutes until golden. Any excess pastry will keep as a nice treat in the cupboard.

To plate, place the panna cottas in the middle of the bowls, dress with consommé, compote and top with a spear of caramelised puff pastry. Dress with edible flowers.

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