Panna cotta Christ­mas baubles

Panna cotta Christ­mas baubles

Cuisine - - FRONT PAGE -

SARAH TUCK: “I made two dif­fer­ent flavours of panna cotta and one jelly, which I lay­ered in 120ml-ca­pac­ity hard plas­tic whisky ball ice moulds – I used To­volo, which I got on­line. It’s im­por­tant to leave each layer to set in the fridge for at least an hour, prefer­ably two, be­fore adding an­other. Th­ese panna cot­tas are made to be stur­dier than the tra­di­tional recipe – if you’re serv­ing in a glass, or turn­ing out from a ramekin, re­duce the gela­tine to five sheets. In hot weather, or for long-last­ing baubles, in­crease to seven sheets. Each recipe makes 540ml. The loops were pulled off Christ­mas dec­o­ra­tions and poked into the panna cotta.”

CARIBBEAN CO­CONUT MAL­IBU PANNA COTTA

(the white lay­ers) 400ml can co­conut milk 40ml cream ¼ cup caster su­gar 6 Equagold Fine Leaf

Gela­tine Gold Grade leaves 100ml Mal­ibu co­conut

flavoured rum

RASPBERRY POM-GRENADE PANNA COTTA

(the pink lay­ers) 400ml can co­conut milk ¼ cup caster su­gar 6 Equagold Fine Leaf Gela­tine

Gold Grade leaves 40ml raspberry syrup* 70ml Gre­na­dine 30ml vodka

*RASPBERRY SYRUP

140g frozen rasp­ber­ries 2 ta­ble­spoons caster su­gar Bring the rasp­ber­ries, caster su­gar and 2 ta­ble­spoons wa­ter to a sim­mer in a saucepan, whisk­ing to dis­solve the su­gar and break down the berries. Sim­mer for 10 min­utes then strain through a fine sieve. Makes about ¼ cup (60ml).

THE METHOD FOR BOTH PANNA COTTA RECIPES:

Heat the co­conut milk (and cream, in the case of the first recipe) and caster su­gar in a saucepan, whisk­ing to dis­solve the su­gar. While it heats, soak the gela­tine leaves in cold wa­ter for 5 min­utes. Squeeze out ex­cess liq­uid from the gela­tine and whisk into the hot liq­uid. Once it is dis­solved, stir in the re­main­ing in­gre­di­ents. Leave to cool for 10 min­utes be­fore mea­sur­ing the de­sired quan­tity and care­fully pour­ing into the mould. Put the top half of the mould on and put in the fridge for at least an hour be­fore adding ex­tra lay­ers us­ing a squeezy plas­tic bot­tle.

CLUB TROPICANA JELLY

(the mango-coloured layer) 425g can mango slices in light syrup 6 Equagold Fine Leaf Gela­tine

Gold Grade leaves 50ml pineap­ple juice 70ml ba­nana liqueur Whiz the mango and syrup in a small food pro­ces­sor and pass through a sieve. Heat the whizzed and sieved mango in a saucepan over a gen­tle heat un­til hot but not boil­ing. Re­move from the heat. While it heats, soak the gela­tine sheets in cold wa­ter for 5 min­utes. Squeeze out ex­cess liq­uid from the gela­tine and whisk into the hot liq­uid. Once it is dis­solved, add the pineap­ple juice and liqueur. Leave to cool for 10 min­utes be­fore mea­sur­ing the de­sired quan­tity and care­fully pour­ing into the mould. Leave for at least an hour in the fridge be­fore adding ex­tra lay­ers.

TIPS

Do not boil your hot liq­uid – re­move it from the heat once it gets to a gen­tle sim­mer.

Do not whisk too vig­or­ously when adding the gela­tine or you will cre­ate a froth/foam which will be hard to get rid of. (If this hap­pens, leave it to sit for 15 min­utes then gen­tly pour through a sieve.)

A small skewer or tooth­pick is handy to pop air bubbles or clear the open­ing of the mould.

Cooled panna cotta should plop straight out of the mould into your wait­ing hand!

If you’re do­ing lay­ered baubles, mark even millil­itre mea­sure­ments on the squeezy bot­tle to give you even lay­ers.

CRED­ITS Food styling, Sarah Tuck; photography, Aaron McLean; styling and con­cept, Fiona Las­celles; Vista Ale­gre charger plate in Paseo (has been al­tered to pink) from Smith & Caughey’s; hand mod­els, Paris and Becky from 62 Mod­els; nails colour­matched to food by Tanya Bar­low, Hello Tanya Nails

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