Never enough thyme gingerbread8/10/2023 Sprinkle the orange slices with sugar and some fennel seeds and caramelise the top of them with a blowtorch. Release each panna cotta carefully from their moulds onto plates (you may need to warm the outside of the mould with your hands a little to help). Make the sauce by putting the grapefruit in a pan with a tablespoon of sugar and a few tablespoons of water then bring to the boil and reduce to a simmer until soft and syrupy. Remove from the heat and pour into four dariole or panna cotta moulds and leave to set in the fridge for an hour and a half minimum. If you’re using the sheets, follow the packet instructions.īring the milk, cream and sugar to the boil and stir in the spices then mix well.Īdd the gelatine and stir until completely incorporated and smooth. Unless you hate your guests and want a break.Ģtbsp gingerbread spice mix (I used The Uncharted Spice Company‘s which is perfect)Ĥ slices of orange (I use blood oranges when in season)Ī blowtorch and a sprinkle of sugar for each orange sliceĭissolve the gelatine in a little hot water until well mixed and there are no lumps. Pudding is taken care of and you won’t need to disappear for half an hour during the meal. It’s perfect for when you have friends for supper as you make it well in advance and leave it to set in the fridge. A few thyme leaves and pistachio give a little tickle and crunch here and there. This has sharp and sweet grapefruit, caramelised orange and a little fennel to go with the gingery spicing of the panna cotta. A whole packet is enough to set 600ml of liquid as firmly as a Beverly Hills backside, and that’s as unappealing there as this would be on your plate, so act carefully. I used powdered, that’s all I had in the cupboard, and you need about 3/4 of one of the small individual packets. 3 leaves is more than enough for this recipe if you’re using them. So you have to be careful with the gelatine. It needs to be soft and silky and have a milky creaminess to it. Rubbery, chewy and solid lumps of sugary milk sickly with lavender or raspberry coulis as if it were still 1987.Īnd like Noah on his bicycle, a good panna cotta is very wobbly. It reminded me of many panna cottas I’ve eaten in the past. Half in and out, squeezed in the middle like a belt was trying to give it a waist. We are finally teaching Noah to cycle and in the park among Victorian trees on flat ground, I walked and he wobbled past the tennis courts, scattering people and their dogs into the undergrowth as they dived for cover and I pretended he wasn’t my son.Ī tennis ball, served viciously by a chap who clearly didn’t like his girlfriend shot past her and wedged itself in the chain-link fence. Gingerbread panna cotta with grapefruit, orange, fennel seed, pistachio and thymeĪ clear blue Saturday morning of the May bank holiday weekend.
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