FOOD + DRINK in THE KITCHEN WITH cont...
Why Hugh Lowe Farms?“ Our favourite time of the year is when the strawberry season begins- warmer days are near. To retain our commitment to supporting local family business, Hugh Lowe Farms has been established since 1893, farming berries and Wimbledon strawberries.”
BOWLEYS’ BUTTERMILK PANNA COTTA WITH HUGH LOWE FARMS STRAWBERRIES
Serves: 6- 8
Ingredients:
For the buttermilk panna cotta:
• 600ml double / heavy cream
• 140g caster sugar
• 2 tsp vanilla bean paste( or 1 vanilla pod, split)
• 6 gelatine leaves( or 12g powdered gelatine)
• 600ml buttermilk( room temperature)
For the strawberry purée:
• 500g fresh strawberries
• 50g caster sugar
• 2 tbsp water
• A few fresh basil leaves
• A pinch of freshly ground black pepper
For the meringue:
• 2 egg whites
• 120g caster sugar
Method:
1. Soak the gelatine leaves in a bowl of cold water for 5-10 minutes until soft.
2. In a saucepan, gently heat the cream, sugar and vanilla together. Stir until the sugar dissolves- do not boil.
3. Remove from the heat. Squeeze the water from the gelatine leaves and stir them into the hot cream until fully dissolved. Gently whisk in the buttermilk until smooth.
5. Pour into glasses, ramekins or a serving dish. Chill in the fridge for at least 4 hours( or overnight) until set.
6. Meanwhile, cook the strawberries, sugar and water in a pan over medium heat for 8-10 minutes until soft. Blend with the basil and black pepper until smooth. Pass through a sieve if you want it very smooth. Measure out 500ml of the strawberry purée. Bring it to a boil and reduce.
7. For the meringues, whisk the egg whites until soft peaks form. Gradually add the sugar, whisking until stiff and glossy. Pipe small kisses or shapes onto a lined baking tray.
8. Bake the meringues at 110-120 ° C( fan) for 2.5-3 hours until completely dry. Leave in the turned-off oven to cool.
9. Position the panna cotta in the centre of a bowl, then decorate with strawberry purée and meringue kisses. Enjoy!
140 • www. insidekent. co. uk