Yield: 1 servings
Measure | Ingredient |
---|---|
500 grams | Caster sugar |
250 millilitres | Sweet white wine; such as Sauternes |
\N \N | ; dessert wine |
4 \N | Vanilla pods; split with seeds |
\N \N | ; scraped out |
1 \N | Star anise |
1 \N | 2.5 cm cinnamon stick |
225 grams | Raspberries |
225 grams | Blackberries |
225 grams | Strawberries; hulled |
225 grams | Redcurrants |
1 \N | 375 gram pac ready rolled puff pastry |
\N \N | Icing sugar; for dusting |
4 \N | Gelatine leaves or 5 tsp powdered |
850 millilitres | Double cream |
300 millilitres | Milk |
1 tablespoon | Caster sugar |
\N \N | Seeds scraped from 2 vanilla pods |
FOR THE SYRUP
FOR THE FEUILLANTINES
FOR THE PANNA COTTA
Advance Preparation
1 For the Syrup: Add the sugar, wine, 250ml/9fl oz water, vanilla pods and seeds, star anise and cinnamon stick to a large pan and heat gently to boiling point.
2 Turn down the heat and simmer until reduced by two thirds to a syrupy consistency. (At this stage, the syrup will keep for up to one week in an airtight container in the fridge).
1 Put all the fruit in a bowl and pour the boiling syrup over it. Cover the bowl with plastic film, punch a few holes in it and cool. (Store the fruit in the syrup in an airtight container in the fridge for a minimum of two days for the fruits to absorb the flavour).
2 For the Feuillantines: Preheat oven to 220C/Gas 7/Fan oven 220C. Roll out the puff pastry to a 30cm/12" square, dusting liberally with icing sugar as you roll.
3 Roll up the pastry from each end until they meet in the middle, dusting with plenty of icing sugar as you roll.
4 Cover with plastic film and chill for 30 minutes. Cut wafer thin slices from the rolled pastry, shake off the excess icing sugar and place on a baking sheet lined with silicone paper. Bake for 6-7 minutes. Leave to cool until crisp.
5 For the Panna Cotta: Put the gelatine leaves in 300ml/ ½ pint cold water to soften for 10 minutes. 6 Put the remaining ingredients in a pan and gently heat until boiling.
Remove the gelatine from the water with a slotted spoon, add to the pan and whisk until dissolved.
7 Put the pan over a bowl of ice to cool, and whilst still liquid, pour into a 4cm/1½" deep, 23cm/9" cake tin, and chill for 2-3 hours.
8 Carefully build up three layers of panna cotta with a feuillantine between each layer, ending with a feuillantine on top. Spoon some of the fruit around the feuillantine and panna cotta with a little of the syrup.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.