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CATEGORY CUISINE TAG YIELD
Grains, Dairy Fresh, Food 1 servings

INGREDIENTS

500 g Caster sugar
250 ml Sweet white wine; such as Sauternes
; dessert wine
4 Vanilla pods; split with seeds
; scraped out
1 Star anise
1 2.5 cm cinnamon stick
225 g Raspberries
225 g Blackberries
225 g Strawberries; hulled
225 g Redcurrants
1 375 gram pac ready rolled puff pastry
Icing sugar; for dusting
4 Gelatine leaves or 5 tsp powdered
850 ml Double cream
300 ml Milk
1 tb Caster sugar
Seeds scraped from 2 vanilla pods

INSTRUCTIONS

FOR THE SYRUP
FOR THE FEUILLANTINES
FOR THE PANNA COTTA
Advance Preparation
1 For the Syrup: Add the sugar, wine, 250ml/9fl oz water, vanilla pods and
seeds, star anise and cinnamon stick to a large pan and heat gently to
boiling point.
2 Turn down the heat and simmer until reduced by two thirds to a syrupy
consistency. (At this stage, the syrup will keep for up to one week in an
airtight container in the fridge).
1 Put all the fruit in a bowl and pour the boiling syrup over it. Cover the
bowl with plastic film, punch a few holes in it and cool. (Store the fruit
in the syrup in an airtight container in the fridge for a minimum of two
days for the fruits to absorb the flavour).
2 For the Feuillantines: Preheat oven to 220C/Gas 7/Fan oven 220C. Roll out
the puff pastry to a 30cm/12" square, dusting liberally with icing sugar as
you roll.
3 Roll up the pastry from each end until they meet in the middle, dusting
with plenty of icing sugar as you roll.
4 Cover with plastic film and chill for 30 minutes. Cut wafer thin slices
from the rolled pastry, shake off the excess icing sugar and place on a
baking sheet lined with silicone paper. Bake for 6-7 minutes. Leave to cool
until crisp.
5 For the Panna Cotta: Put the gelatine leaves in 300ml/ 1/2 pint cold
water to soften for 10 minutes.
6 Put the remaining ingredients in a pan and gently heat until boiling.
Remove the gelatine from the water with a slotted spoon, add to the pan and
whisk until dissolved.
7 Put the pan over a bowl of ice to cool, and whilst still liquid, pour
into a 4cm/1.5" deep, 23cm/9" cake tin, and chill for 2-3 hours.
8 Carefully build up three layers of panna cotta with a feuillantine
between each layer, ending with a feuillantine on top. Spoon some of the
fruit around the feuillantine and panna cotta with a little of the syrup.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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