Serves 6 MANGO and vanilla is one of those great clas­sic com­bi­na­tions and the pre­sen­ta­tion of this panna cotta is, in my view, is quite sim­ply chic so­phis­ti­ca­tion. In­gre­di­ents: Mango Jelly 125ml stock syrup 125ml mango coulis 2 leaves of gela­tine soaked in some cold water Vanilla pod 1,000ml whip­ping cream 265g caster sugar Three leaves gela­tine – soaked in some cold water To Serve

A selec­tion of sea­sonal fruits Sprigs of mint Meringue shards Method: 1. Split the vanilla pod in half and place in a saucepan along with the cream and sugar. Bring to a sim­mer and then re­move from the heat. 2. Squeeze out the ex­cess water from the gela­tine, and add the gela­tine to the cream and stir to dis­solve, pass through a sieve. 3. For the mango jelly – warm the stock syrup, mango coulis, stir in the gela­tine un­til dis­solved. 4. Get six flute glasses and pour a few cm of panna cotta into each one, for a rapid set place in the freezer. 5. Once set, care­fully pour in some mango jelly, place again in the freezer, once set re­peat the process un­til the glass is full. 6. Serve with some ad­di­tional fruits and a sprig of mint if de­sired.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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