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Ingredientes
- 500 gm Caster sugar
- 250 ml Sweet white wine, such as Sauternes dessert wine
- 4 x Vanilla pods, split with seeds scraped out
- 1 x Star anise
- 1 x 2.5 cm cinnamon stick
- 225 gm Raspberries
- 225 gm Blackberries
- 225 gm Strawberries, hulled
- 225 gm Redcurrants
- 1 x 375 gram pac ready rolled puff pastry
- Â Â Icing sugar, for dusting
- 4 x Gelatine leaves or possibly 5 tsp powdered
- 850 ml Double cream
- 300 ml Lowfat milk
- 1 Tbsp. Caster sugar
- Â Â Seeds scraped from 2 vanilla pods
Direcciones
- Advance Preparation
- 1 For the Syrup: Add in the sugar, wine, 250ml/9fl ounce water, vanilla pods and seeds, star anise and cinnamon stick to a large pan and heat gently to boiling point.
- 2 Turn down the heat and simmer till reduced by two thirds to a syrupy consistency. (At this stage, the syrup will keep for up to one week in an airtight container in the fridge).
- 1 Put all the fruit in a bowl and pour the boiling syrup over it. Cover the bowl with plastic film, punch a few holes in it and cold. (Store the fruit in the syrup in an airtight container in the fridge for a minimum of two days for the fruits to absorb the flavour).
- 2 For the Feuillantines: Preheat oven to 220C/Gas 7/Fan oven 220C. Roll out the puff pastry to a 30cm/12" square, dusting liberally with icing sugar as you roll.
- 3 Roll up the pastry from each end till they meet in the middle, dusting with plenty of icing sugar as you roll.
- 4 Cover with plastic film and refrigeratefor 30 min. Cut wafer thin slices from the rolled pastry, shake off the excess icing sugar and place on a baking sheet lined with silicone paper. Bake for 6-7 min. Leave to cold till crisp.
- 5 For the Panna Cotta: Put the gelatine leaves in 300ml/ 1/2 pint cool water to soften for 10 min.
- 6 Put the remaining ingredients in a pan and gently heat till boiling.
- Remove the gelatine from the water with a slotted spoon, add in to the pan and whisk till dissolved.
- 7 Put the pan over a bowl of ice to cold, and whilst still liquid, pour into a 4cm/1.5" deep, 23cm/9" cake tin, and refrigeratefor 2-3 hrs.
- 8 Carefully build up three layers of panna cotta with a feuillantine between each layer, ending with a feuillantine on top. Spoon some of the fruit around the feuillantine and panna cotta with a little of the syrup.
