The chef with no name 24 January 2020 How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
In this week's issue... The chef with no name How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
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Earl Grey panna cotta with Maury jelly

07 August 2008
Earl Grey panna cotta with Maury jelly

For the jelly (Serves six)

600ml Maury wine
3 gelatine leaves
Sugar to taste

Soak the gelatine leaves in cold water for a minute or so to soften them. Bring the wine up to a boil and remove from the heat. Squeeze out the gelatine leaves to remove as much water as possible and whisk in to the wine. Allow to cool and pour 100ml into the bottom of the dariole moulds. Cover and refrigerate. While the jelly is setting, make the panna cotta.

To make the panna cotta (Serves six)

400ml milk
300ml cream
55g sugar
1 heaped teaspoon Earl Grey leaves
3 gelatine leaves

Bring the milk, cream and sugar to the boil in a pot. Remove from the heat and mix in the tea leaves. Leave to infuse for five minutes or so until you have a delicious Earl Grey flavour. Strain and whisk in the gelatine leaves (softened as for the jelly). Leave to cool then strain once more through a fine sieve.

Once the jelly has set and the panna cotta mix is cold, pour half-a-cup of the panna cotta mix on top of the jelly. Cover and refrigerate for two to three hours or until the panna cotta has set. The length of setting time will depend on how cold your fridge is.

To serve, hold the moulds under the hot water tap for a couple of seconds to loosen. Place the mould upside-down on a plate and gently shake until the panna cotta slips out. Serve with brandy snaps or other biscuits.

By Anna Hansen, The Modern Pantry

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