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