Christmas Recipe Brandy Panna Cotta with a Mincemeat Sauce

00:00 20 December 2014

brandy and panna cotta pic

brandy and panna cotta pic

Archant

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

2 lemons

3 leaves of gelatine

140ml whole milk

160g icing sugar brandy to taste mincemeat,

brandy and double cream to serve

Method:

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.

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