Panna Cotta
Ingredients
300 ml Cream 35%
200 ml Buttermilk
60 g Sugar
1 ea Vanilla pod
2 ea Gelatine leaves, softened in cold water
- Scrape the seeds from the vanilla pod and add both to a saucepan with the milk, cream, and sugar.
- Warm gently over a low heat, being careful not to let the milk boil. (83°F)
- Remove from the heat and stir through the gelatine leaves until dissolved.
- Pass through a fine sieve into a jug and leave to cool to room temperature, stirring every few minutes.
- Once cool, stir one last time to evenly distribute the vanilla then divide between moulds. Transfer to the fridge to set for at least 3 hours.
- To serve, run the moulds under warm water for a few seconds before carefully turning out the panna cottas onto a plate.
Blueberry Compote
Ingredients
375 g Blueberries frozen
30 ml Water
100 g Sugar granulated
1 g Cinnamon ground
5 g Cornstarch
5 ml Water
5 ml Lemon juice
METHOD
- Place berries, water, sugar, and cinnamon into a saucepan and bring to the boil.
- Dissolve the cornstarch into the water and lemon juice.
- Add the cornstarch to the boiling blueberry mixture and return to a boil.
- Cook until the mixture thickens and is shiny and clear. Remove from the heat.
- Allow the filling to cool. Once at room temperature, portion atop panna cotta.
NUT AND SEED GRANOLA
Ingredients
450 g Oats old-fashioned rolled
225 g Pecans
120 g Pepitas
60 g Sunflower seeds
30 g Poppy seeds
5 g Sea Salt
2 g Cinnamon
120 g Olive Oil
200 g Honey
5 g Vanilla paste
225 g Cranberries dried
Method
- Preheat oven to 350°.
- Line a baking sheet with Silpat.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt, and cinnamon. Stir to blend.
- Pour in the oil, honey, and vanilla. Mix well, until every oat and nut is lightly coated.
- Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit.
- Break the granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
ADB