Topped off my dinner party this weekend with this little beauty – It didn’t go exactly to plan as I was making it.. I burnt the first caramel so it tasted bitter, I followed the recipe from my Olive magazine for my 2nd batch that is for 6 people.. 6 not very hungry people maybe!!! So then had to make another bath to top up the very measly portions I was left with.
You should really turn out this pannacotta onto a plate but I knew I’d have had a few bottles of wine by the dessert so thought I would play it safe and serve in glass.
As I said this recipe is from Olive magazine but this is why I test them for you! serves 6?? no chance, the recipe needs another 3rd adding on if not doubling.
The ice cream was my own invention though and the trimmings so its half my dish and half pinched. There was not a scrap left in the glass…
to serve 4.
Needs a long time to chill so best made the night before.
2 leaves of gelatine
100g Golden caster sugar
1/2 tsp sea salt flakes
300ml Double cream
1/4 vanilla pod seeds.
Soak the gelatine leaves in cold water.
Mix 25ml of water and the sugar in a plan and heat gently until the sugar melts. Then boil until it starts to go brown. If it goes too brown it will taste bitter and burnt so keep you eye on it. It can take about 5 minutes to start turning.
Take the pan off the heat and add the salt and slowly start to trickle in the cream whisking all the time. If it cools too quickly it will go solid so add the cream a little at a time – the cooler it gets the quicker you can add the cream. If it goes solid just reheat.
Add the milk and drained gelatine leaves and the vanilla pod seeds.
Strain the mixture through a sieve and then put into 4 ramekins or glasses and put in the fridge and chill for at least 5 hours.
Popcorn and salted caramel chocolate ice cream.
Serves 4 with some left over!
You could cheat with this if you wanted and just put the popcorn in bought ice cream but I had a go at making my own. I didn’t use an ice cream make for this because to be honest mine is temperamental and I don’t trust it! So this is a recipe for no churn ice cream.
2 large egg whites
100g icing sugar – sieved.
350ml double cream
1 small packet of caramel popcorn
1 bar of salted caramel chocolate.
Start by making a meringue. Whisk the whites until peaks start to form.
Then slowly add a few tablespoons of the sifted icing sugar and whisk until it starts to thicken. Gradually add the rest of the sugar and keep whisking until there are stiff peaks.
Fold the cream into the meringue but try not to lose all the air.
Chop half of the chocolate bar into small pieces and fold through the ice cream.
Put 3/4 of the popcorn into a food processor/chopper and blend up the popcorn to make a fine dust and then stir this through the cream leaving a bit to scatter over the top.
Then freeze for a least 6 hours.
To serve put a spoon full of ice cream on top of the pannacotta and then decorate with the reserved popcorn and chocolate.