33
Perfect Panna Cotta However busy you are at the Festival, do make time to visit How Now Dairy, who will be on the South Embankment for the duration of the event. They are the first carbon negative dairy in the UK and also the only one to use 100% compostable packaging. Their 100 acre organic farm is based in the heart of the South Hams, nestled below Dartmoor and a pebble’s throw from the sea. And you can now get their milk (plus other delicious local artisan supplies) delivered direct to your door (see advert page 57). We used their organic whole milk in this recipe which gives a gorgeous creamy taste. Don’t be afraid of making this dessert, this recipe give great results every time. Great served with some stewed Ditsum’ plums.
Makes 8 Ingredients • 5 gelatine leaves • 500ml whole milk • 500ml double cream • 50g caster sugar • 5 tsp vanilla extract • 2 vanilla pods
Method Soak the gelatine leaves in cold water until soft. Place the milk, cream, sugar and vanilla extract into a pan. Scrape the seeds out of the vanilla pods and add both to the pan. Bring to a simmer. Remove from the heat and take out the pods – don’t throw them away, just wash, dry thoroughly and pop in a jar of caster sugar for delicious vanilla sugar. Squeeze the water from the gelatine, than add to pan and stir until the gelatine has dissolved. Transfer the mixture to A clean bowl and place in a bowl full of ice. Continue to stir until the mixture is cool and it had started to thicken, then pour into the Dariole moulds and chill until set.
THE STEAM PACKET INN
Good food, strong coffee, lots of flavour, Made with love
Newly refurbished • Open 7 days a week Serving food seven days a week
Sunday roast served from 12pm every Sunday NEW RESTAURANT AND ROOF TERRACE
www.steampacketinn-kingswear.co.uk
THE STEAM PACKET INN
Opening Hours: Monday - Saturday 9am - 3pm (closed Tuesday, Friday) Sunday 9am - 1pm
16 The Broadstone, Dartmouth, TQ6 9NR
www.thebroadstonecafe.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
