Ingredients: |
Ingredients: For the Panna Cotta:
3 leaves of gelatin
600ml double cream
150ml milk
200g castor sugar
zest and juice 2 lemons
zest 1 lime
For the Madeleines:
3 medium eggs
80g castor sugar
1 tbsp honey
80g plain flour for dusting
40g ground almonds
75g unsalted butter, melted, plus extra for the tin
For the Blackberries:
200g blackberries (about 40 in total)
3 tbsp crème de mûre liqueur or cassis (optional)
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Directions: |
Directions:To make the Panne Cottas
1. Put 6 small pudding moulds (about 120ml each) onto a baking tray and soak the gelatin leaves in a bowl of very cold water and set aside.
2. Put the cream, milk and sugar into a large pan and bring slowly to boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few minutes until reduced slightly, then turn off the heat.
3. Scoop the softened gelatine out of the water and squeeze off any excess water. Then, stir into the hot cream, leave until just warm and then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hours until completely set - overnight is ideal.
To make the madeleines:
1. Beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
2. To bake, heat oven to 190ºC / 170ºC fan / gas 5.
3. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
4. When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to.
Drizzle the blackberries with liqueur, if using.
To serve:
1. Unmould the panna cottas by running the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
2. Plate a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away. |
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