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Vanilla and Honey Panna Cotta with Crumb and Raspberry Coulis
Recipe by Josh Perry
Try Vanilla and Honey Panna Cotta with Crumb and Raspberry Coulis.
- Steps
- Ingredients
Steps
- Preheat oven to 180°C. Line a tray with baking paper.
- Grease four 125ml dariole moulds.
- For the Panna Cotta, place gelatine leaves into a bowl of cold water to soften.
- Put milk, cream and honey into a saucepan. Scrape the vanilla bean seeds into the saucepan and heat over a medium-high heat until the temperature reaches between 80-85°C.
- Squeeze excess water from the gelatine and add to the saucepan, stir through until combined.
- Put the mixture into the freezer to cool for 10-15 minutes to 40°C.
- Strain through a muslin cloth to remove the vanilla bean seeds and pour into a jug. Divide the mixture between the four dariole moulds. To speed the setting process, place in the freezer for 1 hour, then transfer to the fridge or refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve.
- For the Crumb, combine flour and brown sugar together in a bowl. Add butter and rub in with your fingertips until the mix resembles breadcrumbs.
- Put mixture onto the baking tray and place into oven for 15 minutes. After 10 minutes, remove and break the mixture up with a fork before returning to the oven to cook for another 5 minutes, or until evenly golden.
- For the Raspberry Coulis, place all the ingredients into a saucepan on a medium heat and cook for 10 -15 minutes, until the raspberries have broken down. Pass through a sieve and set aside to cool.
- To serve, remove panna cotta from the mould by running a knife around the mould to release, turn upside down onto the centre of the plate.
- Place 1-2 tablespoons of the crumb on the side of the panna cotta and pour some of the raspberry coulis in front of the crumb.
- Slice the raspberries in half and place 3 halves on top of the coulis, against the panna cotta. Garnish with several mint leaves.
