| 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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