15 May 2013

Wild Fennel Panna Cotta


It’s a very long time I don’t write a post: I’ve been very busy with preparing my Cookery School and Supper Club. But a blogger-friend asked me if I could make a recipe for a contest on wild herbs, knowing how passionate I am about this. So here I am, with a dessert made with wild fennel which I adore. I thought about making a very simple Panna Cotta flavoured with this extraordinary herb. Wild fennel gets amazing just cooked in a syrup. I chose raspberries but you can serve it also with strawberries: the acidity and freshness of fruits balances the velvety  sweetness of panna cotta. It is a  light dessert to serve after an elegant dinner.




 



Ingredients for 4 servings
400 ml of fresh liquid cream ( 30% of fat)
10 gr of jelly in sheets
150 gr of caster sugar
300 ml of water
A pinch of salt
250 gr of raspberries
Two branches of wild fennel washed and finely chopped

First of all prepare the syrup: put the water and sugar to boil, let cook slowly for about 15 mn or till the syrup begins to thicken and makes bubbles, add the fennel and switch off the fire. Let cool  and in the meantime prepare the panna cotta: pour the cream in a saucepan, add the pinch of salt and bring to boil, turn off the fire. Soak the gelatine in cold water till it gets soft, then drain it and add to the warm cream, mix very well and add 100 ml of the syrup you’ve prepared before. Stir to combine and pour in silicone moulds, refrigerate for at least 4 hours but you can keep it 1 or two days well covered with a film. Wash quickly the raspberries, put them in a bowl, add the syrup and  mix very gently. To serve: unmould the panna cotta, place in the middle of a dessert plate, garnish with the raspberries and syrup and serve.



E qui sotto in Italiano!