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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 1 - Vanilla Panna Cotta with Saffron Gel


Anna Webster

Vanilla Panna Cotta with Saffron Gel

Serves 4

 

Panna Cotta

500 ml cream

50g caster sugar

1/2 vanilla bean, scraped seeds only

2 1/2 leaves gold-strength gelatin, softened in cold water

 

Syrup

250ml water

1 cup sugar

large pinch of saffron

1/2 vanilla bean, scraped pod only

 

Jelly

100 ml syrup

100 ml water

zest 1 orange

2-3 leaves gold-strength gelatin, softened in cold water

 

Garnish

blueberries

raspberries

strawberries, cut into pieces

edible flowers

 

  • Place cream, sugar and vanilla seeds in a saucepan and bring to a boil over medium heat. Remove from heat, add softened gelatin and whisk until dissolved. Strain mixture and cool over an ice bath.
  • Transfer cooled mixture to 4, 7cm wide x 4cm high, moulds and set aside in the fridge until set, about 1 hour.
  • Meanwhile, to make the syrup, place all the ingredients in a saucepan and bring to a boil over high heat. Boil for a few minutes, allowing the saffron to infuse. Take out 100ml of syrup liquid and set aside to use for the jelly. Continue to boil until the syrup thickens, about 7 minutes. Remove from heat, transfer to a bowl and set aside to cool.
  • To make the jelly, place the reserved 100ml of syrup, water and orange zest in a saucepan and bring to a boil. Remove from heat, add softened gelatin and whisk until dissolved. Allow to cool over ice bath.
  • Strain cooled mixture and pour into a shallow tray. Place in the fridge to set, about 30 minutes.
  • To serve, remove set panna cotta and jelly from fridge. Un-mould a panna cotta in the center of each serving bowl. Divide cooled syrup between bowls. Cut jelly into pieces and add to the bowl. Garnish with berries and flowers.

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