Recipe: honey panna cotta with raspberries
- Credit: sharon struckman
Recipe by the award-winning Golden Fleece pub and dining rooms in the village of Braughing
Ingredients (serves four)
3 tbsp caster sugar
3 tbsp honey
300ml double cream
1 tsp vanilla paste
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2 tbsp marsala
2 level tsp gelatine granules
Put sugar, honey, cream, milk and vanilla in a saucepan. Bring to the boil and simmer for five minutes. Remove from the heat and whisk in the mascarpone.
Put marsala and gelatine in a small bowl and leave to swell for five minutes then put in a microwave in 30 second bursts to dissolve it. Stir into the warm cream mix.
Lightly oil four 200ml ramekins if you wish to turn the panna cotta out or use four tumblers or glasses (not oiled) if not. Pour the cream mix into the vessels and chill for three hours or ideally overnight.
If turning out from the ramekins, lightly press around the edge of the panna cotta with the back of a teaspoon. Tilt the panna cotta until it starts to come away from the side then turn it upside down on to a plate.
Decorate with fresh raspberries or coulis and serve with shortbread.
Recipe by the award-winning Golden Fleece pub and dining rooms in the East Herts village of Braughing