Ingredients
- gelatine leaves
- 250ml/9fl oz milk
- 250ml/9fl oz double cream
- 1 vanilla pod, split lengthways, seeds scraped out
- 25g sugar
- 175 g plain flour
- 1 finely lemon, grated zest only
- 110 g soft butter
- 50 g sugar
Method
- For the panna cotta, soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
- Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
- Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- For the lemon shortbread preheat the oven to 180C/ gas 4.
- Put the flour and lemon rind into a mixing bowl and rub in the soft butter.
- Add the caster sugar and bring the whole mixture together to form a stiff dough. Do not add any water, however tempting.
- Roll out the dough to about ½ cm thickness and cut into shapes with a cookie cutter.
- Place carefully on a baking tray and cook in the oven for 6-10 minutes until pale golden.
- Remove from the oven and cool on a wire rack.
To serve, carefully remove the panna cotta from its mould but running a hot knife just around the rim, it should just pop out. Place 2-3 little shortbread on the plate, garnish with some fresh berries or compote, and mint and chocolate if required.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793