It's already Wednesday, and what better way to deal with the midweek slump and make the day a bit more sweet, than cooking up an amazing panna cotta.
Combined with rose and vanilla, you'll be wanting more and more after you make this great treat. With a recipe courtesy of Dr. Oetker, we're featuring a step-by-step guide on how you can make this yummy dessert. Go on, give it a go.
Ingredients:
leaves Dr. Oetker Select Fine Leaf Gelatine x 3 sheets
450 ml Double Cream (3/4 pt)
95 g Caster Sugar (3 1/2oz)
7 ½ ml Dr. Oetker Madagascan Vanilla Extract with Seeds (1 1/2tsp)
Dr. Oetker Ground Arrowroot Sachet x 1
Lemon Juice from 1 lemon
Dr. Oetker Hot Pink Gel Food Colour
2 ml Rose Water (2-3 drops)
10 g Pomegranate Seeds to serve
Method:
Put the Gelatine Leaves in a shallow dish and cover with cold water. Leave to soak for 10 minutes.
Meanwhile, heat the cream gently with 65g (2 ½ oz) sugar, stir until dissolved, then heat to just below boiling point. Remove from the heat.
Drain the Gelatine Leaves, and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely then strain through a sieve into a jug and stir in the Vanilla Extract.
Pour into 4 x 125ml (4 ½ fl.oz) dariole moulds, jelly moulds or ramekin dishes. Allow to chill for at least 2 hours until set.
For the sauce, put the Arrowroot in a small saucepan. Put the lemon juice in a measuring jug and make up to 250ml (9 fl.oz) with cold water. Blend a little bit of the liquid with the Arrowroot to make a paste. Add the remaining sugar and stir in the remaining lemony water. Heat gently, stirring, until the mixture boils and thickens slightly. Leave to cool then add a few drops of Gel Food Colour and flavour with rose water to taste. Cover and chill until required.
To serve, dip the moulds in very hot water for a few seconds to loosen the Panna Cottas and invert on to serving plates. Serve with a little sauce spooned over and decorate with pomegranate seeds and rose petals.
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