Monday, 26 August 2013

Rabbit Pana cotta

I made this lovely creamy dessert the other day using a plastic rabbit shaped jelly mould. The mould almost worked, all but the ear in fact! But the taste definitely made up for the shaping!
Panna Cotta
3 leaves Gelatin
250ml milk
250ml Double Cream
1 large teaspoon vanilla paste
50g sugar

Gently heat the milk cream and sugar in a pan, continuously stirring. Meanwhile soak your gelatine leaves in cold water in a separate bowl. Add the vanilla paste to the cream. Take the warm cream off the heat and add the gelatine leaves. Stir until they have dissolved into the cream.
Lightly grease the pudding mould with sunflower oil (I didn't do this step and regretted it as the mould didn't work as well as i'd hoped - so I recommend you do do it!) Pour the mixture into the mould and refrigerate for at least 2 hours!

I made a little blueberry and raspberry coulis to drizzle over the rabbit! 
Gently simmer the fruit with some sugar until most of the fruit has broken down, but there are still fruit with shape. Leave to cool and drizzle over the rabbit!
There wasn't much left at the end!

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