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.