LOCAL CHEF RYAN BROKENBROW'S RECIPE
Vanilla and Honey Panna Cotta
A classic Italian creamy dessert, a perfect panna cotta should be just set with a good wobble. Light but creamy. It is a good way to finish off a heavy meal, served with Strawberries from Warren's Fruit Farm in Cheddar, which have been macerated in elderflower cordial, lemon curd to cut through the richness and little pieces of crunchy Biscoff biscuit.
Ingredients
- 200ml x Couble Cream
- 200ml x Milk
- 25g x Caster Sugar
- 5ml x Vanilla Essence
- 35g x Honey
- 1 ½ tsp x Gelatine Powder
- 1 x Punnet of Strawberries
- 60ml x Elderflower Cordial
- 20g x Lemon Curd
- 4 x of your favourite biscuits (I used Biscoff)
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Method
Put the cream, milk and sugar in a saucepan and heat gently until just simmering then turn of the heat.
Mix the gelatine powder with 1 ½ tbsp boiling water and mix well until dissolved.
Add the vanilla, honey and gelatine to the cream mix and whisk everything together briefly.
Pour into dariole moulds or glasses if you don’t have any you can use glasses and serve the panna cotta in the glass.
Refrigerate for 4 hours.
Cut the strawberries, and pour over the elderflower cordial, and pop them in the fridge to serve with the panna cotta.
After 4 hours, briefly dip the bottom of the mould in boiling water until it is released. Put on a plate and decorate the strawberries around, dot with lemon curd and a few broken shards of biscuit.
- Ring the changes with other sharp freshh berries or currants.
