vanilla-bean-panna-cotta-with-cherry-soup.pdf

Vanilla Bean Panna Cotta with Cherry Soup Recipe by: Matt Moran Ingredients 360ml milk 85g caster sugar 1 vanilla bean, split and seeds scraped 12g gelatine leaf, soaked in cold water 360ml Greek yoghurt Cherry soup 500g cherries, stoned and chopped 80g caster sugar 75ml red dessert wine 30 cherries, halved, to serve Shredded mint leaves, to serve Method 1. Place the milk, sugar and vanilla bean in a saucepan and place over a low heat until hot, do not boil. Take off the heat and set aside to infuse for 30 minutes. Remove the vanilla bean. Place back over a low heat and heat again until hot ensuring it does not boil. 2. Place the gelatine in a bowl, cover with cold water and soak for 4-5 minutes or until soft. Remove and squeeze off excess water. Add to the milk and stir until it has completely dissolved. Stir through the yoghurt. Pour into 6 dariole moulds with a 150ml capacity. Place in the fridge to set over night. 3. For cherry soup, place the cherries and sugar in a saucepan, place over a low heat and simmer until the sugar has dissolved. Add 400ml of water and bring back to a simmer, remove from heat, using a hand held blender process to a rough puree. Leave to stand for 1 hour and stir in dessert wine. Place a sieve over a bowl, line with muslin and strain the soup, do not force any cherry pulp through. 4. To remove the panna cotta from the moulds dip each mould in hot water for 3 seconds then carefully turn out into shallow serving bowls, place some halved cherries around the plate and pour the soup around the panna cotta to serve.

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Vanilla Bean Panna Cotta with Cherry Soup

Recipe by: Matt Moran

Ingredients

360ml milk

85g caster sugar

1 vanilla bean, split and seeds scraped

12g gelatine leaf, soaked in cold water

360ml Greek yoghurt

Cherry soup

500g cherries, stoned and chopped

80g caster sugar

75ml red dessert wine

30 cherries, halved, to serve

Shredded mint leaves, to serve

Method

1. Place the milk, sugar and vanilla bean in a saucepan and place over a low heat until hot, do not boil. Take off the heat and set aside to infuse for 30 minutes. Remove the vanilla bean. Place back over a low heat and heat again until hot ensuring it does not boil. 2. Place the gelatine in a bowl, cover with cold water and soak for 4-5 minutes or until soft. Remove and squeeze off excess water. Add to the milk and stir until it has completely dissolved. Stir through the yoghurt. Pour into 6 dariole moulds with a 150ml capacity. Place in the fridge to set over night. 3. For cherry soup, place the cherries and sugar in a saucepan, place over a low heat and simmer until the sugar has dissolved. Add 400ml of water and bring back to a simmer, remove from heat, using a hand held blender process to a rough puree. Leave to stand for 1 hour and stir in dessert wine. Place a sieve over a bowl, line with muslin and strain the soup, do not force any cherry pulp through. 4. To remove the panna cotta from the moulds dip each mould in hot water for 3 seconds then carefully turn out into shallow serving bowls, place some halved cherries around the plate and pour the soup around the panna cotta to serve.