Panna cotta Christmas baubles
Panna cotta Christmas baubles
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
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
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.
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