PANACOTTA Seasonal
Resident foodie Katy Hofstede-Smith
I
’ve included a strawberry sauce in this recipe as it tends to be such a favourite with all guests whatever the season, however if you want to make the most of the beautiful apples around at the moment you could make an apple and cinnamon sauce, apple and blackberry or blackberry sauce to really make sure it's seasonal. You can make these in the same was as the strawberry sauce adjusting the sugar to taste. The panna cotta recipe is so easy and tastes so great that it's a fantastic dessert to have ready made for a dinner party. Make in the morning or even the day before and it will taste great. I tend to make some over Christmas as they're fantastic to have in the fridge for a quick dessert during the festive period or to wow unexpected guests
with your prior planning and effortless entertaining skills!
PANACOTTA WITH
STRAWBERRY SAUCE 250ml double cream 250ml single cream 8g leaf gelatine 70g granulated sugar Strawberries Caster sugar for sauce
1 Mix the sugar into the double and single cream and gently warm.
2 Soften the gelatin in warm water (or as per your packet’s instructions) and stir into the warm cream off the heat.
3 Once the gelatin has been incorporated into the cream pour into pots (I use small disposable foil dishes) through a sieve to catch any remaining bits of gelatin.
4 Leave to cool slightly and then refrigerate until set.
5 Chop the strawberries into small pieces and place in a pan on the stove. Add sugar to taste (depending on how sweet your berries are and how much you’re making you will probably need between 1 and 3 tablespoons sugar).
6 Very gently warm the strawberries stirring occasionally to allow the natural juices in the berries to release.
7 The sauce is done when it forms a nice pouring consistency but you can make this as smooth or chunky as you like. F
26 | THE WESTCOUNTRY FOODLOVER
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