Buttermilk Pannacotta with Lemon and Ginger Jelly and seasonal Autumn Fruits

Niamh's dessert recipe from her Finale menu

Ingredients


  • pannacotta:
  • 3 sheets of leaf gelatin - dr oetker standard ones. colourless
  • 400 ml natural yogurt
  • 150 ml buttermilk
  • 150 ml crème fraiche
  • 125 g caster sugar
  • lemon and ginger jelly:
  • 2 sheets of leaf gelatine- dr oetker standard ones. colourless
  • 150ml lemon juice
  • 1 tblsp caster sugar
  • 1 tblsp syrup from a jar of stem ginger
  • to serve:
  • 100 g blackberries
  • 100 g raspberries
  • 100 g blueberries
  • 4 fresh figs
  • 2 tblsp redcurrant jelly
  • some mini edible flowers for decoration

Method

  1. Pannacotta:
  2. Soak the gelatine in a small bowl of water for 3-5 minutes until softened. Remove from water, squeeze out the excess water and set aside.
  3. Put 100ml of the yoghurt in a small pan with the sugar and heat just enough to melt the sugar.
  4. Warm the gelatine in a small pan with 1 tablespoon of water, until dissolved (do not let boil).
  5. Pour the warm yoghurt onto the gelatine and mix well and then add in the rest of the yoghurt.
  6. Pass this mixture through a chinoise in to a medium bowl set over a large bowl full of ice. Whist the mix gently as it cools, but do not let cool completely.
  7. Lightly whip the crème fraicche and fold into the buttermilk and crème fraiche.
  8. Pour into individual glass serving bowls and place in fridge to set.
  9. Lemon and Ginger Jelly:
  10. Soak the gelatine in a small bowl of water for 3-5 minutes until softened. Remove from water, squeeze out the excess water and set aside.
  11. Put the rest of the ingredients for the jellyinto a pan and heat gently until the sugar dissolves. Allow cool slightly and then mix in the gelatine, whicking to distribute and ensure that it is properly mixed. Pass through a sieve and allow cool. Before it sets, pour a thin layer onto each of the pannacottas and return to fridge to finish setting.
  12. To serve:
  13. Quarter the fresh figs.
  14. Heat the redcurrant jelly in a small saucepan with a tablespoon of water. Once heated use as a glaze to gently brush onto the fruit.
  15. Place a small selection of fruit on each set pannacotta and some mini edible flowers.
  16. Serve.


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