Vanilla Panna Cotta with Blueberry and Gin Soup
Vanilla Bean Panna Cotta with Blueberry and Gin Soup
Serves 7
450 ml whipping cream
275 ml full cream milk
50 ml castor sugar
1 vanilla bean
2 ½ leaves of gelatine
Method
Heat milk, cream, sugar and vanilla bean in a heavy based pot until, the sugar
has dissolved and ingredients are hot but not boiling.
Immerse gelatin leaves in luke warm water one at a time and leave to soften.
Once they are soft and pliable squeeze in your hands to release all the water.
Add the gelatin leaves to the milk and cream mixture and whisk well. Scrape the
vanilla pods out with a teaspoon to release as much of the black specks as
possible. Strain though a sieve into a measuring jug, to get rid of any lumps.
Pour into the moulds and leave to set in the fridge for at least 4 hours or over
night.
Blueberry and Gin Soup
500 gm frozen blueberries
500 ml water
350 gm caster sugar
75 ml gin or to your taste
zest of 1 lemon
Method
In a pot, add water and sugar and bring to the boil. Add the blueberries and
lemon zest and simmer for about 10 minutes to allow the flavour and colour
to come out of the blueberries. Then remove about 2 tablespoons of blueberries
and set aside. Pass the soup through a fine strainer, pushing as much of the
pulp of the blueberries through as possible.
Serve panna cotta in a flat bowl with soup and place some of the reserved
blueberries around bowl. You can add one gelatin leaf to the soup if you want
to give it a more coating consistency.