Vanilla Panna Cotta Recipe


  •               Preparation time 45 minutes, plus cooling, whisking and setting Cooking time 25 - 30 minutes...

İNGREDİENTS
  • 400ml/14fl oz double cream
  • 1 vanilla pod, split open lengthways
  • Thinly peeled zest of 1 lemon
  • 1 gelatine leaf
  • 50ml/2fl oz cold milk
  • 1 tbsp grappa
  • 50g/2 os icing sugar, sifted
For The Rhubarb
  • 2 sticks rhubarb, trimmed
  • 150g/5 oz vanilla sugar
  • Thinly peeled zest and juice of
  • 1 blood orange
  • 1 tbsp Mazzetti Etichetta Oro balsamic vinegar
  • 75ml/3fl oz Moscato d'Asti sparkling white wine
For The Hazelnut Croquante
(makes about 400g/14oz)
  • 200g/7oz whole skinned hazelnuts
  • 200g/7oz caster sugar
1) Heat 300ml/½pt of the cream with the vanilla pod and lemon zest until boiling, then simmer until reduced by a third. Poyr into a large bowl set over ice and leave to cool.

2) Soak the gelatine leaf in the cold milk for 5-10 minutes until soft. Remove from the milk and reserve.

3) Warm the milk gently until just below boiling point. Off the heat, add the soaked gelatine and stir until melted, then strain the milk into the reduced and cooled vanilla cream. Stir in the grappa. Leave until cool, whisking every 5 minutes to prevent the mixture becoming lumpy.

4) Whip the remaining cream with the icing sugar to form soft peaks. When the vanilla cream has cooled and reached the consistency of double cream, remove the vanilla pod and lemon peel, then fold in the sweetened whipped cream.

5) Pour the mixture into cappuccino cups or small moulds and leave to set in the fridge for at least 2 hours.

6) To make the croquante, preheat the oven to 180°C , 350°F, Gas 4. Spread the hazelnuts on a small baking tray and roast for 5 minutes, until they are a light golden colour. Remove from the oven and set aside.

7) Put the sugar in a pan and add 1 tbsp of cold water. Cook, without stirring, on a medium head until the sugar melts and turns lightly golden. Ad the hazelnuts and cook for 1 minute. Pour onto an oiled baking sheet and leave to cool and set. Once set, bash with a rolling pin to break up into pieces any size and shape you like. The croquante ca be kept in an airtight container for a month.

8) Meanwhile, prepare the rhubarb. Gas 4 and cut the rhubarb into batons 5cm/2in long and 2cm/ ¾in wide. Spread them in a baking dish and cover with the vanilla sugar. Add the orange zest, then drizzle over the orange juice, balsamic vinegar and Moscato d'Asti. Cover with foil and bake in the oven for 15 minutes until the shubarb is tender but not stewed. Remove from the oven and cool.

9) To serve, dip the cups/moulds in hot water for 5-10 seconds the panna cottas should turn out easily (or you can serve in the cups) Top each wşth some rhubarb and its huice and a couple of drops of balsamic vinegar, with shards of croquante sprinkled over and around.
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