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3.01.13
The Next Element: Rosemary Pannacotta with Macerated Strawberries & Gingerbread Crumble
Recipe: Rosemary Pannacotta with Macerated Strawberries & Gingerbread Crumble - from 'The Next Element' by Andy Allen. This recipe is an extract from 'The Next Element' and is printed with permission from New Holland. Read the review for this book here.
Serves 2-4
Ingredients
120ml thickened cream
120ml full cream milk
3 tbs caster sugar
1 rosemary sprig
2 gold leaf gelatine sheets or 1 tsp powdered
gelatine
6 strawberries
2 tbs red wine vinegar
5 ginger biscuits
Bring the milk and cream to a simmer in a small saucepan over a medium heat, but do not boil. Add 1 tablespoon of sugar and stir until dissolved. Add the rosemary sprig and take pan off the heat. Let the rosemary infuse for 10 minutes.
After 10 minutes strain the mixture, making sure there are no rosemary leaves left in the mix.
Pour the mixture back into the pan, place over a medium heat and bring to a simmer again.
Add the gelatine and stir until it is fully dissolved.
Cool the mixture over an ice bath, stirring so it doesn’t’t set. Once the mixture has cooled, strain it into your serving glass. Chill the pannacotta in the fridge until it has set firm.
For the strawberries, roughly chop and place in a bowl. Stir through the remaining sugar and the red wine vinegar. Leave the strawberries for 10 minutes, stirring occasionally.
Blitz the gingerbread biscuits in a food processor until you have a rough crumb.
Once the pannacotta has set, place a few spoons of the strawberries into small glasses or bowls and sprinkle over the gingerbread crumb.
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