Friday - - Recipe Cards -

Prep time 4 hours 30 mins Serves 4

300ml dou­ble cream 250ml milk

75g caster su­gar

2 tsp vanilla bean paste

2 tsp pow­dered gela­tine 1 tbsp wa­ter

Mint leaves, to serve PINEAP­PLE IN LIME SYRUP 135g peeled and finely cubed pineap­ple

4 tbsp caster su­gar

4 tbsp wa­ter

1 tbsp lime juice

1 tsp lime zest

Com­bine cream, milk and su­gar in a small saucepan; stir over low heat un­til the su­gar is dis­solved. Stir in vanilla paste. Sprin­kle the gela­tine over the wa­ter in a small heat­proof cup. Stand the cup in a pan of sim­mer­ing wa­ter, stir­ring un­til the gela­tine is dis­solved.

Stir the gela­tine mix­ture into the cream mix­ture. Di­vide the mix­ture be­tween four 300ml glasses or teacups. Cover; re­frig­er­ate for about 4 hours or un­til set. To pre­pare the pineap­ple in lime syrup, place pineap­ple in a non-re­ac­tive bowl, Com­bine su­gar, wa­ter and lime juice in a small saucepan; stir over medium heat un­til su­gar is dis­solved. Stir in lime zest. Pour this syrup over the pineap­ple and let it steep in it un­til cool. When ready to serve, top panna cot­tas with pineap­ple in lime syrup and a gar­nish of fresh mint.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.