Lemon panna cotta with a mixed berry coulis.
This week I decided to make a panna cotta the only thing was that the flavour that traditionally paired well with it was a bit boring, so I decided to spruce it up a little bit by adding a citrus flare to the dish so I added lemon zest to the panna cotta instead of a vanilla bean. To accompany this beautifully smooth panna cotta I made a mixed berry coulis this made the dish pop with flavour and colour. I would like to announce that The Root to Food has now got its own instagram account follow this link(.https://www.instagram.com/the_root_to_food/?hl=en) and don't forget to press that follow button.
Lemon panna cotta with a mixed berry coulis
Ingredients
2 Gelatine sheets
200ml Milk
200ml Double cream
1 Lemon zested
20g Sugar
50g Raspberries
50g Blueberries
50g Red currents
100g Caster sugar
Method
1. Firstly fill a medium sized bowl with cold water, place the gelatine into the bowl and leave to soak
2. Next pour the milk, double cream, lemon zest ad sugar into a medium sauce pan and place on a medium heat, bring to a boil. Using a sieve, sieve the panna cotta mixture into a separate sauce pan. (Making sure that all the lemon zest has been removed).
3. Remove the gelatine from the water and squeeze until most of the water has been removed, place the gelatine into the panna cotta mixture and stir until dissolved. Pour the mixture into square shaped moulds and leave to set in the fridge for at least two hours.
4. For the mixed berry coulis put all the different berries into a medium sauce pan and turn the heat to medium to high heat, stir, after this add the sugar and allow to simmer. Remove the berries from the pan and discard, place back on the heat and allow to thicken.
5. To serve place a table spoon of mixed berry coulis at one side of the plate and drag to the other side using a spatula, gently place the panna cotta onto the large section of coulis. Lastly to decorate add two blueberries and two purple pansy's.
Lemon panna cotta with a mixed berry coulis
Ingredients2 Gelatine sheets
200ml Milk
200ml Double cream
1 Lemon zested
20g Sugar
50g Raspberries
50g Blueberries
50g Red currents
100g Caster sugar
Method
1. Firstly fill a medium sized bowl with cold water, place the gelatine into the bowl and leave to soak
2. Next pour the milk, double cream, lemon zest ad sugar into a medium sauce pan and place on a medium heat, bring to a boil. Using a sieve, sieve the panna cotta mixture into a separate sauce pan. (Making sure that all the lemon zest has been removed).
3. Remove the gelatine from the water and squeeze until most of the water has been removed, place the gelatine into the panna cotta mixture and stir until dissolved. Pour the mixture into square shaped moulds and leave to set in the fridge for at least two hours.
4. For the mixed berry coulis put all the different berries into a medium sauce pan and turn the heat to medium to high heat, stir, after this add the sugar and allow to simmer. Remove the berries from the pan and discard, place back on the heat and allow to thicken.
5. To serve place a table spoon of mixed berry coulis at one side of the plate and drag to the other side using a spatula, gently place the panna cotta onto the large section of coulis. Lastly to decorate add two blueberries and two purple pansy's.
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