| 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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