Strawberry Panna Cotta.
This is a perfect dessert for feeding a crowd, it can be made ahead and the individual portion is particularly suitable for barbecue parties. It's a silky, creamy and refreshing end to a barbecue.
Equipment:
12x250ml glasses.
In a large heatproof bowl, put in
-a small heatproof bowl with 100ml hot water, add
-4x12g 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
-1.2litres double cream,
-250g mascarpone cheese,
-500ml whole milk,
-480g caster sugar,
-2tsp vanilla bean paste.
Leave to come up to the simmer on medium-low heat.
Stirring occasionally.
At the same time....
In a large saucepan, put in
-500g frozen strawberries, with
-2tbsp caster sugar,
Cook, stirring occasionally, on low heat until the fruits have softened.
When the cream mixture is almost at boiling point, turn the heat off.
Add softened strawberries.
Add dissolved gelatine.
Stir well.
Transfer into a jug.
Pour into the prepared glasses.
Leave to stand for 30 minutes.
Refrigerate for around 2 hours or until set.
Raspberry and Strawberry Sauce.
In a large saucepan, put in
-200g frozen strawberries,
-150g raspberries, with
-2tbsp caster sugar,
Cook, stirring occasionally, on low heat until the fruits have softened.
Crush lightly, leave to cool and spoon on top of the panna cotta.
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