Abbamele Panna Cotta
Method
- Place the honey with 2 strips each of lemon and orange rind in a pot. Bring to the boil, turn the heat down and simmer very gently for 30 mins. Then strain into a bowl and add 3 tspn each orange and lemon juice. Set aside to cool.
- Soak the gelatine sheets in cold water for 2 mins and then squeeze them dry.
- To make the Panna Cotta, put the cream, milk and sugar into a pot and gently bring to the bowl. Turn the heat down, add the gelatine and briefly cook until dissolved, whisking regularly.
- Lightly spray 8 x 125 ml moulds with oil, spoon a tablespoon of the honey mixture into each and then fill with the Panna Cotta. Allow to cool and refrigerate for at least 3-4 hours (up to 24 hours).
- Invert onto individual plates and serve with a little extra cream spooned over the top, if you like.
- from an ad in "Vogue Entertaining" by chef Giovanni Pilu
Ingredients
- 250 gm honey, melted
- 1 lemon
- 1 orange
- 2 x 5 gm titanium-strength gelatine leaves
- 500 ml pouring cream
- 125 ml full fat milk
- 100 gm caster sugar
- cooking oil spray
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