Panna Cotta: Whoever thought masses of cream and sugar could taste so good? Well…the Italians I guess, but here's a Lincoln inspired recipe to soothe your sweet tooth this summer.
Serves: 4
Total cooking time: 3 hours
Ingredients
- 4tsp of Stokes Japanese Cherry Tea – available in High Bridge shop or online
- 400ml of double cream
- 100g of sugar
- 3 gelatine leaves
- 1 punnet of raspberries (frozen is fine too)
- 100g sugar
Method
- Put the Japanese Cherry Tea Leaves into a mug and cover with boiling water (just enough to cover the leaves) – leave this to one side to cool and infuse.
- Place the gelatine leaves into a bowl of cold water to soak.
- Once the tea has cooled, strain the liquid into a jug and discard the leaves.
- Add the cream, sugar, and tea to a saucepan.
- Scrunch the gelatines leaves by hand, removing excess water and then add them to the pan.
- Slowly bring the mixture to the boil, stirring continually, ensuring the gelatine has dissolved.
- Pour into moulds and refrigerate for two hours until set.
- When ready to serve, gently tilt the moulds to one side carefully give a little squeeze to help the Panna Cotta become loose. Place a plate over and turn upside down so that the Panna Cotta falls out. Decorate with the raspberry coulis and fresh cherries as desired.
For the Raspberry Coulis
- Put the raspberries and sugar into a saucepan with a little water, heat gently until the liquid reduces.
- Blitz with a hand blender or whisk and allow to cool.
