Friday, July 15, 2011

Chef Jules Panna Cotta Recipe

Hello Friends,
Chef Jules Panna Cotta recipe is a very easy dessert to make, and one which will impress your guests. Panna Cotta, translates to "cooked cream" from Piemonte, Italy, where the dessert is thought to have originated from. Traditionally, Panna Cotta is a rich, velvety vanilla cream which has been cooked and lightly set using gelatin. I have created this panna cotta recipe, because the cardamom and mint combination work really well together. For those of you who aren't sure of what cardamom is (also spelt cardamon), it is a spice, related to the ginger family, derived from a plant in which the dried pods containing the seeds, also known as "seeds of paradise" are used in a variety of ways from perfume in ancient Greek and Roman times, to an exotic and pungent additive in Asian, Middle Eastern and Central American cuisine. Cardamom is also used to flavour tea, coffee and several liqueurs. The pods vary in size and colour from white/green to reddish-brown.
Panna Cotta Recipe Ingredients (makes 5, 75ml custard cups or ramekins)
350ml double cream
150ml milk
1 vanilla pod, cut in half lengthways
60g caster sugar
5g granulated gelatin
2 tablespoons boiling water
6 white cardamom pods, lightly crushed to expose the seeds
10g roughly chopped fresh mint leaves

To make the panna cotta recipe, put the gelatin in a cup, pour over boiling water and stir with a teaspoon. I usually put it in the microwave for a few seconds to make it hot again and to ensure the gelatin is fully disolved.
Take a saucepan, add the rest of the ingredients and very slowly bring to the boil. Now add the gelatin mixture and gently simmer for 5 minutes. Remove the vanilla  pods, strain the mixture into a bowl. Scrape the inside from the vanilla and add to the bowl. Cool in the fridge, stirring occasionally until slightly thickened.
Lightly oil the ramekins and pour the panna cotta mixture into them. Allow to set for a few hours or over night in the fridge, covered.
At Bosco Verde restaurant Epsom,I make A Vanilla panna cotta as a topping for our Frutta di bosco dessert
Chef Jules Tips
When making panna cotta, the idea is to use as little gelatin as possible to ensure a lightly set dessert. I have experimented to acheive this with the above recipe. It would pay to measure the gelatin with digital scales, to be exact.
You are only limited by your imagination when deciding on the flavour of your panna cotta. If you think of fruit, or the many different teas, i.e green tea, raspberry. Even coffee, chocolate flavoured. Or you could simply make a plain vanilla pannacotta, and have a fruit compote of your choice, on the plate to accompany the dessert.
Do not allow the panna cotta to set too much in the bowl when cooling down in the fridge.
That's all for now, I hope you try Chef Jules easy pannacotta recipe.

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