Vanilla panna cotta, strawberries, aged balsamic, almonds.
Ingredients
1x Vanilla panna cotta portion (135g of mix per mould)
70g Strawberries, cut in varying sizes
2g Aged balsamic
1g Icing sugar
8 pieces Toasted flaked almonds (toasted @ 162c till golden brown)
MOP
- To order, place the strawberries, icing sugar and the aged balsamic in a small mixing bowl and toss to combine. Leave this to sit for 2 minutes
- remove the panna cotta from the dariole mould using a blow torch. Make sure you don’t heat the mould too much as the panna cotta will melt and leak onto the plate.
- Place the panna cotta in the centre of a small side plate, garnish with the strawberries and aged balsamic and finish with the 8 flaked almond pieces.
Panna cotta batch.
Ingredients
1l double cream
300ml milk
4 gelatine leaves (40g)
160gr caster sugar
1 vanilla pod (4g)
MOP
- Pour milk and double cream together with the vanilla pod and bring to a simmer.
- Plavce the gelatine in cold water to hydrate.
- Add the sugar to the heated milk, vanilla and cream and mix well
- Place the mix in a bowl and place the bowl over ice water. Make sure to stir occasionally whilst the mix is cooling so the vanilla doesn’t set at the bottom of the mix and ends up evenly dispersed through the mix
- Before setting, pour the mix into the smaller metal ramekins (dariole mould) and fill to the top (DO NOT USER THE LARGE MOULDS). Allow 12-24 hours minimum for the mix set completely
Waiters Notes
Vanilla panna cotta with strawberries, aged balsamic & toasted flaked almonds
Allergies milk, nuts - almonds, sulphites (aged balsamic).
Contains pork from the gelatine