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
- Pannacotta:
- 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.
- Put 100ml of the yoghurt in a small pan with the sugar and heat just enough to melt the sugar.
- Warm the gelatine in a small pan with 1 tablespoon of water, until dissolved (do not let boil).
- Pour the warm yoghurt onto the gelatine and mix well and then add in the rest of the yoghurt.
- 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.
- Lightly whip the crème fraicche and fold into the buttermilk and crème fraiche.
- Pour into individual glass serving bowls and place in fridge to set.
- Lemon and Ginger Jelly:
- 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.
- 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.
- To serve:
- Quarter the fresh figs.
- 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.
- Place a small selection of fruit on each set pannacotta and some mini edible flowers.
- Serve.
