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Foodie Fee

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Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    VANILLA BEAN PANACOTTA.

    A creamy, smooth, simple dessert which you can top off with a compote of your own choice. Try rhubarb or fresh raspberry!

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    Ingredients

    • 3 x sheets Gelatine
    • 400gms double cream
    • 150 mls full fat milk
    • 60 gms castor sugar
    • 1 x full tsp Vanilla Bean Paste

     

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    Firstly, in a bowl of cold water, add your sheets of gelatine and let soak for around 5 mins.

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    Pour your double cream, milk, sugar and the Vanilla Bean Paste into a saucepan. Heat gently until it starts to simmer, stirring to stop it catching on the bottom of the pan and burning. Remove from heat.

     

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    Take each sheet of gelatine from cold water and gently squeeze out excess water and pop into cream mixture . Stir continually until its all dissolved into cream mixture.

     

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    When its all dissolved and smooth, strain mixture through a sieve to remove any lumps, as there may be a few and you don't want them in your set dish.

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    Pour mixture into your individual serving dishes, level out top and chill in fridge for at least 4 hours or even overnight.

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    When set, remove from fridge and either leave in bowls and top with your favourite compote or gently warm sides of serving dishes, invert and turn out.

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    You can serve plain as they still taste delicious!

     

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    I topped these with raspberry compote which i made using 2 x punnets of raspberries, 2 x tablespoons Gullane Ripple sauce and 2 x tablespoons caster sugar. Place all ingredients in a bowl and gently warm until sugar has dissolved. I popped it all into microwave on high for a couple minutes then mashed with a potato masher to make a thick compote. Finally, garnished with some fresh mint.

     

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    Rhubarb compote ingredients:

    • 2 x bags rhubarb
    • 1 x lemon juice and zest
    • 75 gms castor sugar
    • 1 x tblspn honey
    • 2 x tblspns chopped stem ginger

    Place all ingredients in saucepan and gently cook till sugar has dissolved and rhubarb has softened. Remove from saucepan and leave to cool

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    For this topping I decanted Panna Cotta and put spoonfuls of rhubarb over top and let juice run down the sides.

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    Either way you end up with a delightful, creamy and fruity dessert.

     

    Lovely easy way to end a meal and can be prepared the day before and assembled just before devouring!

     

    Enjoy folks!

     

     

     

    Fee x

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    Written by Foodie Fee

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