Manuka Honey Pannacotta
Recipes
1 min read
Ingredients
Pannacotta:
| 1 | L | Anchor Food Professionals Culinary Cream |
|---|---|---|
| 2 | tbsp | Manuka honey |
| 150 | gr | Caster sugar |
| 6 | ea | Gold gelatine sheets |
| 1 | tsp | Vanilla paste |
Raspberry meringue:
| 60 | gr | Egg whites |
|---|---|---|
| 90 | gr | Caster sugar |
| 50 | gr | Pure icing sugar |
| 10 | gr | Maize cornflour |
| 1 | tbsp | Freeze-dried raspberry powder |
Summer berry yoghurt sorbet:
| 500 | gr | Mixed frozen berries |
|---|---|---|
| 500 | gr | Caster sugar |
| 400 | gr | Water |
| 200 | gr | De Winkel Yoghurt |
| 1 | tsp | Vanilla paste |
| 1 | tsp | Glucose |
Method
Pannacotta:
- 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:
- 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:
- 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.
