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Vanilla pannacotta with strawberry consommé

Published on June 23, 2014
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Vanilla pannacotta with strawberry consomme

Chris Heaver of The Arundell Arms shares his delicious recipe for vanilla pannacotta served with a strawberry consommé

Serves 4

You will need

For the pannacotta

  • Whole milk ½ pint
  • Double cream ½ pint
  • Castor sugar 50g
  • Vanilla pod 1
  • Gelatine 2 whole leaves

For the strawberry consommé

  • Strawberries 250g
  • Castor sugar 100g

Method

  1. For the pannacotta: place the milk, cream and sugar in a saucepan. Split the vanilla pod in half lengthways, scrape out the seeds and add both seeds and the pod to the cream mixture.
  2. Take the gelatine and soak it in a bowl of cold water until soft.
  3. When the milk and cream mixture comes to the boil, strain the gelatine and add it to the mixture.
  4. Stir well and strain through a fine sieve, then leave to cool.
  5. Once cooled, add the mixture to moulds and put it in the fridge to set.
  6. For the consommé take the strawberries, cut out the green tops, then cut in half.
  7. Place the strawberries into a saucepan with the castor sugar and stew on a low heat, with a lid on the pan, for about 5 minutes.
  8. Take the pan off the heat. Push the mixture through a fine sieve, then put it to one side and leave until cold.
  9. To serve, remove the pannacotta from the fridge and place the moulds in a tray of hot water for a few seconds. Then turn out the pannacotta into bowls just before serving. Pour the consommé around the pannacotta and garnish with a cut strawberry.

Chef’s tip: ‘A piece of thin shortbread served on the side works well with this dish,’ advises Chris

The Arundell Arms Hotel, Fore Street, Lifton, Devon, PL16 0AA

01566 784666

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