EDP Norfolk - - Food & Drink -

We serve this dish of set vanilla cream pan­na­cotta and straw­berry jelly along­side zesty lime sor­bet and brown sugar meringue. (Serves 4) 7 gela­tine leaves 240ml dou­ble cream 60ml whole milk 40g caster sugar 1 vanilla bean, seeds and scraped pod 200g caster sugar 500g straw­ber­ries, de­hulled and chopped

Soak two of the gela­tine leaves in cold wa­ter. Dis­solve the next four in­gre­di­ents to­gether in a heavy pan and bring to a sim­mer, re­move and whisk in the strained gela­tine. Sieve and pour into cling­filmed moulds. Chill in the fridge for at least six hours.

Soak the re­main­ing gela­tine leaves in cold wa­ter. Sim­mer the caster sugar and straw­ber­ries with 600ml of wa­ter in a heavy pan while stir­ring, then turn heat to low for 10 min­utes. Re­move and in­fuse for a fur­ther 10 min­utes, strain­ing through a sieve with­out mash­ing and leave to drain for five min­utes. Stir in the gela­tine, sieve into a jug and pour into a cling­filmed plas­tic tray. Leave to set for a min­i­mum of 12 hours. Cut into cubes and serve with the turned-out creams.

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