Ep 1 - Panna cotta
cream 1 ½ cups
milk 1 ½ cups
3-4 tablespoons, to taste
finely grated zest of 1
vanilla bean pod seeds
from 1 (or 1 teaspoon vanilla bean paste or extract)
for greasing moulds (e.g. walnut or other nut oil, coconut or grapeseed)
small tea cups 6
fresh ripe boysenberries 2 cups
fruit liqueur (e.g. Cassis (blackcurrant), Frambois (strawberry) etc) ¾ cup
1. Roughly break up gelatine leaves, place in a bowl and cover with cold water. Leave gelatine to swell for 5-10 minutes until very soft and pliable.
2. Meanwhile, combine cream, milk, honey, lemon zest and vanilla in a medium-size pot or saucepan and heat gently over low to medium heat, until it almost comes to the boil (however do not let it come to the boil).
3. Remove soaked gelatine leaves from water (they will be transparent and floppy) and whisk into hot milk mixture until well combined and all the gelatine has dissolved. Pour into a pouring jug (for easier pouring and less mess!).
4. Lightly grease moulds or tea cups with oil. Carefully pour mixture into moulds or tea cups, dividing equally, and place in the fridge for at least 4 hours or overnight to set.
5. Combine boysenberries with juice or liqueur in a bowl and set aside in the fridge to marinate until panna cotta are ready.
To unmould and serve panna cotta, dip moulds or tea cups in hot water briefly for 5-10 seconds and run the blunt edge of a knife around the edge to separate from the mould. Place a small serving plate on top of each panna cotta and invert plate – the panna cotta should drop out. Arrange boysenberries around panna cotta and drizzle over syrup just before serving.