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Archive for February, 2013

Pannacotta recipe

Here’s the promised pannacotta recipe from Alessandra:

PANNACOTTA WITH A WARM NUTELLA SAUCE

(4 portions)

Ingredients:
400 ml WHIPPING CREAM (not whipped!)
1 heaped tablespoon SUGAR
5 g FINE LEAF GELATINE (not powder gelatine; try Dr Oetker’s)
1 teaspoon VANILLA EXTRACT
For the sauce:
4 teaspoons NUTELLA
1-2 tablespoons SINGLE CREAM or WHOLE MILK

Method:
Warm the cream and sugar in a saucepan (it must not boil) and dissolve the gelatine, one leaf at a time (in the Dr Oetker’s packet you’ll need 3 leaves). Take care to scrunch the leaf before putting it in (no need to soak beforehand) to help avoid it sticking to the bottom or sides of the pan (if this happens, just be patient and keep stirring until dissolved). When all is combined, pour the cream mixture into 4 ramekins (or aluminium moulds for turning out) or a larger mould to partition later. Put in the fridge for at least 4 hours or overnight. If pressed for time, put in the freezer for 30-60 minutes then in the fridge until ready to serve (check it does not freeze!).
For the sauce: place the Nutella into a heat-proof bowl over gently simmering water (not boiling), add one
tablespoon of cream at a time until combined and to the desired consistency (should be thin enough to richly drizzle not pour).
To serve, un-mould the pannacotta onto a plate, drizzle with Nutella sauce and garnish with fresh or compot berries.

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Menu for this week:

Meat: Stir fry yellow chicken@ £5

Vegetarian: Red vegetable curry @ £3.50

Steamed rice.

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