notes
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To serve : Serve with the pannacotta either lodged in and sticking up or alongside . notes
notes
We prefer to serve this in the ramekin or glass but you can turn it out . The drawback to turning it out is that it has to be set enough to hold its shape but does not want to be overset or it is rubbery to eat . Also bear in mind if you turn it out that it will look a lot less on the plate so you need to really fill the ramekins if you want to serve it this way . These biscuits can be tricky but don ’ t fret about their shape but concentrate on cooking a couple to start with . If the mixture is very crumbly when it is cooked then add a little extra honey . You must line the tray with baking parchment or your biscuits will bond themselves to it ! week one dietary requirements :
vegetarian : NO , serve coulis with ice cream and oat lace crisps
vegan : NO , see alternative vegan recipes
dairy free : NO , serve coulis with sorbet and oat lace crisps
nut free : OK
gluten free : NO , omit oat lace crisps
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Pannacotta with myrtille coulis
Serves : 4-6 Cooked : on the hob
500ml cream 50g caster sugar few drops vanilla essence 3 gelatine leaves cold water
Preparation time : 10 minutes Cooking time : 10 minutes but allow 5 hours to set
for the coulis : 200g frozen myrtilles ¼ jar myrtille jam
1 . Put the gelatine leaves into a bowl of cold water for at least 10 minutes . 2 . Meanwhile put the cream and sugar into a saucepan and heat gently until the sugar has dissolved . Boil for 2 minutes , add the vanilla and turn off the heat . Add the soaked gelatine and stir until dissolved . 3 . Pour into ramekins and refrigerate for a minimum of 8 hours . 4 . Meanwhile make the coulis . Put the fruit and jam into a saucepan and melt together very gently to allow the fruit to defrost and release its juices and the jam to melt .
To serve : Serve the pannacotta on a side plate topped with the coulis .
Oat lace crisps
Serves : 4-6 Cooked : at oven temp 180C / 350F
200g butter 200g caster sugar good pinch salt 2 drops vanilla essence
Preparation time : 10 minutes Cooking time : 10 minutes
2 tablespoons flour 1 big tablespoon honey 100g porridge oats
1 . Melt the butter in a pan then add all other ingredients and stir well . Spoon teaspoonfuls onto a baking sheet lined with parchment and flatten out with your fingers so they are wafer thin . These will spread , so do not put more than 9 small teaspoonfuls on a baking sheet at one time . Cook at 180C / 350F for 5-6 minutes or until golden brown throughout . 2 . Remove from oven and leave on baking sheet for 5 minutes , then store until needed .
To serve : Serve with the pannacotta either lodged in and sticking up or alongside . notes
Naomi ( Area Manager ) has been a fan of pannacotta for years and after tweaking , testing and altering a basic recipe to suit the continental cream we use , she has perfected this , to create a simple yet elegant dessert .
Pannacotta simply means ‘ cooked cream ’.
Here we have married the creamy pannacotta with local berry compote . Myrtilles grow all over the pastures of the ski resorts in summer – indeed underneath where your guests ski in the winter . They are bilberries to us ( not blueberries but similar ).
Try including myrtille jam when you see it on offer at your breakfast table .
These little biscuits are very more-ish so beware when you have a taste ! If you can , keep a jar of local honey in the cupboard for special occasions and use it for these biscuits . You can tell everyone about the honey and where it is from .