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Vanilla Bean Panna Cotta with Cherry Soup
Recipe by: Matt Moran
Ingredients
360ml milk
85g caster sugar
1 vanilla bean, split and seeds scraped
12g gelatine leaf, soaked in cold water
360ml Greek yoghurt
Cherry soup
500g cherries, stoned and chopped
80g caster sugar
75ml red dessert wine
30 cherries, halved, to serve
Shredded mint leaves, to serve
Method
1. Place the milk, sugar and vanilla bean in a saucepan and place over a low heat until hot, do not boil. Take off the heat and set aside to infuse for 30 minutes. Remove the vanilla bean. Place back over a low heat and heat again until hot ensuring it does not boil. 2. Place the gelatine in a bowl, cover with cold water and soak for 4-5 minutes or until soft. Remove and squeeze off excess water. Add to the milk and stir until it has completely dissolved. Stir through the yoghurt. Pour into 6 dariole moulds with a 150ml capacity. Place in the fridge to set over night. 3. For cherry soup, place the cherries and sugar in a saucepan, place over a low heat and simmer until the sugar has dissolved. Add 400ml of water and bring back to a simmer, remove from heat, using a hand held blender process to a rough puree. Leave to stand for 1 hour and stir in dessert wine. Place a sieve over a bowl, line with muslin and strain the soup, do not force any cherry pulp through. 4. To remove the panna cotta from the moulds dip each mould in hot water for 3 seconds then carefully turn out into shallow serving bowls, place some halved cherries around the plate and pour the soup around the panna cotta to serve.