Desserts

Vanilla Panna Cotta with Rhubarb Soup

in ,

Makes 6

250ml Milk
1 ½ Leaves Gelatine
1 Vanilla Pods
40grms Caster Sugar
150ml Double Cream

Method

Soften Gelatine in Cold Water.

Boil Milk with Vanilla, add Sugar and Gelatine add Cold Cream and Set.

Rhubarb Soup

Ingredients

150ml Water
110grms Caster Sugar
75ml Grenadine
Juice of 1 Lemon
2 Star anise
1 Cinnamon Stick
175grms Rhubarb

Method

Boil the water, Sugar, Lemon Juice, Star Anise and Cinnamon stick together.

Remove the cinnamon stick and Star Anise.

Add the Grenadine and Rhubarb.

Simmer for 5 minutes until the Rhubarb is tender.

Liquidise and pass through a course sieve.

Bread and Butter Pudding

in ,

Ingredients

4 Slices of Thick White Bread
30grms Butter
300 ml Milk
300ml Double Cream
4 Eggs
50grms Caster Sugar
1 Vanilla Pod
60grms Sultanas
50grms Apricot Jam

Method

  1. Butter the bread, cut off the crusts and cut each slice into 4 triangles.
  2. Sprinkle the bottom of an earthenware dish with the sultanas and arrange the bread over the top.
  3. Heat the cream and milk together with the split vanilla pod.
  4. Whisk the eggs and the sugar together.
  5. When the cream and milk comes to the boil pour onto the egg mixture whisking to form a custard.
  6. Pour over the bread and place the dish in a bain marie.
  7. Cook at 140c for 45-50 mins until the custard feels firm.
  8. Heat the apricot jam in a saucepan with a little water and brush over the surface of the pudding.
  9. Serve at room temperature with vanilla scented whipped cream and stewed apricots.