Monday, January 2, 2012

Panna Cotta with Elderflower cordial

Panna Cotta
Panna Cotta has what I call great 'bang per (carb)buck' - at around 5g carb per serving, these are (potential) nirvana to pwds.
Okay, there's the usual issue around fat, but let's park that for now. These are courtesy of Hugh-Fearnley Whittingstall.

Ingredients (serves 6 small ramekins)

  • 100ml whole milk
  • 250ml double cream
  • 20g caster sugar
  • 2 tbsp elderflower cordial
  • 1 sachet of gelatine or 2-3 gelatine leaves
  • 150ml plain yoghurt
  1. Bring the milk, cream, sugar and cordial to near-boil in a saucepan.
  2. Follow directions for gelatine (soak in 5tbsp of cold water) and add to cream mixture.
  3. Stir until dissolved and leave to cool to room temperature, stirring occasionally.
  4. Once cooled, add the yoghurt and pour into ramekins and cool in fridge for 4 hours.

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