You will need to start this 4hrs ahead of time.
Panna Cotta:
300mls thickened cream (I use light)
140mls Milk (I use light here also)
1 & a half tsp of gelatine
2 TBS caster sugar
1tsp vanilla bean paste ( you can use extract if you like but the paste has real bean in it)
* in a pot warm your cream, milk & vanilla, it should be just luke warm when you touch it.
* add the sugar and gelatine
* whisk mixture over low heat until gelatine and sugar are dissolved. DO NOT LET IT BOIL
* spray your ramekins (I used dariole moulds you buy them at Pooki's)
* pour your cream mixture though a fine sive into the moulds, cover with cling film and fridge for 3hrs minimum!
Shortbread:
110g plain flour
60g caster sugar
60g rice flour
pinch of salt
110g butter
*put everything into the food processor and 'pulse' till it comes together in a dough.
* roll out to the thickness you desire and bake for 20-30 mins on 150c until golden.
Caramel sauce:
50g butter
50ml cream
2 TBS brown sugar
* mix all ingredients over a low heat until sugar has dissolved.
Assembly:
Turn your Panna Cotta out onto a plate, it should be a little wobbly don't worry. I crumbled our shortbread around the base and we did actually have pan fried banana in our caramel sauce....but we ate them all before I took the photo! This is such a great dessert, nice and light and quite simple.
No comments:
Post a Comment