Vanilla panna cotta with raspberries
Vanilla panna cotta infused with lime, topped raspberry gel and served with golden monkey bread rolled in butter and sugar and drizzled with maple syrup.
Ingredients
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 2 limes, zest only
- 5 gelatine leaves, soaked in cold water for 5 mins
For the gel
- 1.3kg raspberries, blitzed with 1 tsp xanthum gum
- 2.4 limes, juiced and zested with 1 tsp xanthum gum
For the monkey bread
- 500g strong white bread flour
- 2 eggs
- 50g caster sugar
- 5g salt
- 15g yeast
- 60g melted butter
For the coating
- 250g Demerara sugar
- 200g butter, melted
To serve
- Maple syrup
- mint leaves
Method
For the panna cotta
Bring the cream to the boil with the vanilla, take off the heat then squeeze out the water from the gelatine and whisk into the cream.
Leave to cool, then whisk in the lime and buttermilk, pour into ramekins and chill in the fridge for 4 hours.
For the monkey bread
Warm the milk and yeast to blood temperature.
Place all the ingredients into a kitchen aid with a dough hook knead for 10 minutes.
Leave to prove until double in size, then roll into 20 balls.
Roll in butter, then sugar and place in a greased 28cm savarin mould.
Leave to prove until the dough is at the top of the tin, then bake 180c for 25 to 30 minutes, tip onto a board drizzle in maple syrup.
To serve, tip out the pannacottas onto plates and garnish with dots of gel and mint and donuts .
Note if you like you can roll fry the dough balls in vegetable oil at 170c until golden and crisp drain and roll in caster sugar.
Ingredients
- 300ml double cream
- 1 tsp vanilla bean paste
- 400ml buttermilk
- 2 limes, zest only
- 5 gelatine leaves, soaked in cold water for 5 mins
For the gel
- 1.3kg raspberries, blitzed with 1 tsp xanthum gum
- 2.4 limes, juiced and zested with 1 tsp xanthum gum
For the monkey bread
- 500g strong white bread flour
- 2 eggs
- 50g caster sugar
- 5g salt
- 15g yeast
- 60g melted butter
For the coating
- 250g Demerara sugar
- 200g butter, melted
To serve
- Maple syrup
- mint leaves
Method
For the panna cotta
Bring the cream to the boil with the vanilla, take off the heat then squeeze out the water from the gelatine and whisk into the cream.
Leave to cool, then whisk in the lime and buttermilk, pour into ramekins and chill in the fridge for 4 hours.
For the monkey bread
Warm the milk and yeast to blood temperature.
Place all the ingredients into a kitchen aid with a dough hook knead for 10 minutes.
Leave to prove until double in size, then roll into 20 balls.
Roll in butter, then sugar and place in a greased 28cm savarin mould.
Leave to prove until the dough is at the top of the tin, then bake 180c for 25 to 30 minutes, tip onto a board drizzle in maple syrup.
To serve, tip out the pannacottas onto plates and garnish with dots of gel and mint and donuts .
Note if you like you can roll fry the dough balls in vegetable oil at 170c until golden and crisp drain and roll in caster sugar.
