Almond Panna Cotta with Fruit Coulis | |
| Recipe Supplied by: Jennipher Marshall-Jenkinson | Serves: 4 People |
| Serves 4 and cooks in a 900 watt oven Presented by Jennipher Marshal-Jenkinson Sounds very extravagant doesn't it.. A real Italian Classic - a velvety smooth creamy dessert that melts in the mouth.. Hmm. Delicious… Actually – there are no secrets, it's really a rich set custard.. And it can be made in minutes in a microwave oven. This recipe serves 4 and cooks in minutes, if you don't use all the puddings all in one go, they can sit happily in the fridge for a couple of days as long as they are well covered to prevent them from drying out. Each serving dish holds approximately 200 mls or 1/3 pint of liquid – but if you want you can set this mixture in a loaf tin and serve it sliced. Here’s what's needed: 1 - 300 ml tub double cream 50g caster sugar 1 teaspns vanilla extract 1 - 12g pack gelatine powder 250 mls almond milk 1teaspns almond essence And for the Coulis: 100g blue or black berries 100g strawberries approximately 50g icing sugar – to taste Put the cream, sugar and vanilla extract into a heat-proof bowl or jug. Heat for 2 minutes on HIGH power in a 900 watt microwave oven, until the cream just comes to the boil. Give the cream a stir, occasionally, during heating so that it heats through evenly. Carefully remove the bowl or jug from the oven, sprinkle the gelatine over the cream and gently, but thoroughly stir the gelatine into the cream, ensuring that it completely dissolves. If the gelatine doesn’t appear to be dissolving properly – return dish or jug to the microwave oven and heat through for 30 seconds on HIGH power, then stir again. The extra bit of heating will then ensure that the gelatine dissolves. Lastly, stir in the almond milk and almond essence. Very lightly grease the pudding basins with a little oil, pour the cream mixture into the basins and place in the fridge to set. This will take at least 4 hours – or over night. While the Panna Cotta’s are setting, wash the fruit and place into a liquidizer or blender and whiz until the fruit is smooth. Pour the mixture through a sieve into a jug (there's nothing worse than getting blackberry pips in your teeth!). Sweeten the coulis to taste with the icing sugar, though this should still be a little sharp, to give a good contrast in flavour as the Panna Cotta is already quite sweet . To serve: run a knife around the top edge of the Panna Cotta dishes, to loosen the custard then stand each in a small bowl of hot water for 30 seconds or so. Up turn on to a serving plate and serve with a little of the fruit coulis on the side. |
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