Christmas Recipe Brandy Panna Cotta with a Mincemeat Sauce
00:00 20 December 2014
And for afters…
Although we all love Christmas lunch, it’s also good to have something special you can bring out at tea-time. Panna Cotta is a delightfully rich and luxurious treat while the mincemeat and brandy give it that seasonal touch. Instead of mincemeat, try pouring on a berry compote with a splash of your favourite liqueur, of course.
Ingredients (serves 6)
Brandy Panna Cotta with Mincemeat Sauce
1.2 litres double cream
1 vanilla pod
3 leaves of gelatine
140ml whole milk
160g icing sugar brandy to taste mincemeat,
brandy and double cream to serve
1 Finely grate the zest of the lemons and cut the vanilla pod in half.
2 Put 900ml of the cream in a large saucepan with the vanilla pod and lemon zest and boil to reduce down to 600ml.
3 Pass through a fine sieve into a bowl, making sure you get all the vanilla seeds into the cream.
4 Soak the gelatine in the milk for 10 minutes and then warm up the milk in a pan until the gelatine disappears. Pass through a sieve into the bowl with the cream and place that bowl on top of another bowl full of ice to take the heat out of it.
5 Whip the rest of the cream with the icing sugar to soft peaks and fold the whipped cream into the gelatine mixture.
6 Add brandy to taste and continue stirring until the mixture begins to set. Pour into individual ramekins and refrigerate for 4 hours or until set.
7 To turn them out, plunge them bottom-down in a bowl of boiling water for 1 second then flip them over and out onto a serving plate. Let down the mincemeat with a little brandy and double cream to taste, warm it up a little and serve as a sauce over the top and around the edges of the turned out panna cottas.