Vanilla and Mascarpone Panna Cotta.
The raspberry panna cotta was very delicious so I had to make more but somewhat classic this time. The mascarpone is baking's best invention, it adds such creamy richness. It's always the flavour that tasters will single out "what's that I can taste?". It's mascarpone and it's my magic ingredient.
Equipment:
6x100ml ramekins.
Brush the ramekins with vegetable oil.
Leave aside.
In a large heatproof bowl, put in
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Add hot water to half way up the smaller bowl.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
Get on with the next bit.
For the panna cotta.
In a large saucepan,put in
-200ml double cream,
-250g mascarpone cheese,
-150ml whole milk,
-120g caster sugar,
-2tsp vanilla bean paste.
Leave to come up to the simmer on medium-low heat.
Stirring occasionally.
When the cream mixture is almost at boiling point, turn the heat off.
Add dissolved gelatine.
Stir well
Transfer into a jug.
Pour into the prepared moulds.
Leave to stand for 30 minutes.
Refrigerate for around 2 hours or until set.
For the pineapple sauce.
In a bowl, put in
-240g tin pineapple,along with all the syrup.
-zest and juice of 1 lemon.
Leave aside.
For the crumble.
In a saucepan, put in,
-50g butter,
-60g caster sugar,
-50g plain flour,
-25g rolled oats,
-25g desiccated coconut.
Cook stirring until the butter and sugar have melted.
Spoon onto a baking tray.
Cook in 180c fan forced oven for 10-12 minutes until golden brown.
Leave aside to cool.
To serve.
Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds.
Invert onto a serving dish.
Serve with the pineapple sauce and crumble.
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