Manuka honey panna cotta
For this recipe I have the crunch and colour of the meringue and a sweet freshness through the berry sorbet to assault the senses to give every mouthful a different element. Anchor Food Professionals Culinary Cream is ideal for panna cotta as it is a very consistent and stable cream that will hold in varying conditions well and requires less gelatine than fresh cream.
The simplicity of a panna cotta makes it a great dish to add interesting textures and flavours through other elements.
Manuka honey panna cotta ingredients
- 1L Anchor Food Professionals Culinary Cream
- 2 tbsp manuka honey
- 150g caster sugar
- 6ea gold gelatine sheets
- 1 tsp vanilla paste
Method
Warm cream, sugar, manuka honey & vanilla. Soak gelatine, drain & stir into cream mix. Pour into dariole moulds and chill for 4–6 hours or until set.
Raspberry meringue
- 60g egg whites
- 90g caster sugar
- 50g pure icing sugar
- 10g maize cornflour
- 1 tbsp freeze-dried raspberry powder
Method
Over a double boiler (bain-marie) combine egg white & caster sugar and warm to 60°C. Pour egg into a mixer and whisk until cool.
Sift in the icing sugar, cornflour, freeze-dried raspberry powder & whisk until combined well and even colour throughout.
Pipe to the desired size (or in large sheets if desired) on a lined baking tray and dehydrate in a warm dry spot for 12 hours. Place in an airtight container and store in a cool dry area.
Summer berry yoghurt sorbet
- 500g mixed frozen berries
- 500g caster sugar
- 400g water
- 200g De Winkel Yoghurt
- 1 tsp vanilla paste
- 1 tsp glucose
Method
Bring berries, sugar, water, glucose & vanilla to the boil, remove from heat and add yoghurt. Cool in the fridge approximately 1 hour.
Pour sorbet mix into a ice cream churner until set and sorbet consistency is achieved.
Note: If you don’t have an ice cream churner, pour mix into a tray and place in freezer stirring every 30 mins until set and desired sorbet consistency.
To utilise this recipe all year round, swap out with the fruit seasonally available.