Diana's dessert as part of the two course challenge
Ingredients
- for panna:
- 125 ml milk
- 125 ml cream
- 2tbsp caster sugar
- 1 orange (rind)
- 6 cardamom pods
- 1 ½ gelatine leaf (domestic)
- gold?
- for the raspberry sauce:
- 100 g raspberries
- 1 tsp caster sugar
- juice from half an orange
- glazed pecans:
- 100 g caster sugar
- 6 half pecans
- vanilla bean:
- 1.2 vanilla bean cut in half with seeds scraped out
- shortbread:
- 240 g plain flour
- 75 g caster sugar
- 150 g unsalted butter
- seeds of ½ a vanilla pod
Method
- Panna cotta:
- Heat 125ml milk + 125ml cream, add sugar , zest of an orage, 6 cardamom pods on a low heat and let the flavours infuse
- In cold water soak the gelatine leaves
- Add gelatine to simmering cream mixture and stir
- Pour into moulds + set in fridge for 3 hours
- Shortbread:
- Put 150g unsalted butter at room temperature and place into food processor
- Add 75g caster sugar, 240g plain flour and ½ vanilla pot with seeds scraped out
- Blitz until it resembles fine breadcrumbs
- Pour the mixture out onto cling film and shape a dough with your hands
- Roll it out to 5 mm thickmness + cut into shaoes or just into long strips (1.5cm x 10cm)
- Bake at 170?c for 15 mins
- Dust with caster sugar while it’s still hot
- Raspberry coulis:
- Put 100g raspberries into a medium saucepan with 2tsp of caster sugar and the juice of half an orange on low heat for 5 mins
- Place mixture into a blender and whisk it for 30 seconds
- Pass it through a fine sieve and set aside in the fridge
- Glazed pecans:
- Place a heavy bottom saucepan on high heat and sprinkle 100g caster sugar in
- Let it come to a caramel stage and drop 6 pecans to coat with the caramel
- Set them onto a silicon mat, until serving
- Vanilla pod:
- Use half a vanilla pod (previously scraped out) and cut into fine strips
- Bake it in between two baking trays for 1 hr at 150?c
