:a fresh batch
Vanilla Panna Cotta
WITH LYCHEE, RASPBERRY & MINT FRUIT SALAD
Lightly grease 8 ramekins or teacups with a light vegetable oil and
place on a tray.
If using gelatine leaves, lay them in a shallow dish side by side.
Pour over 1 litre of cold water. Soak the gelatine for 10-15
minutes or until the gelatine has started to swell and wrinkle.
Drain and squeeze out the water from the gelatine leaves.
Or if using powdered gelatine, in a small bowl, pour ½ a cup of
cold water. Sprinkle the gelatine powder over the water. Leave to
swell for 10 minutes.
In a heavy-based saucepan, place the milk, cream, sugar and salt.
Split the vanilla pod and scrape the seeds into the saucepan; add
the pod as well. Place over a low to medium heat, stirring until
the sugar has dissolved and the vanilla is infused into the milk.
Remove the vanilla pod and bring to a gentle simmer
Add the gelatine and remove from the heat. Stir until the gelatine
is completely dissolved. Fill the sink with ice-cold water and
plunge the base of the bowl into the water; continue stirring until
the panna cotta has cooled to room temperature.
Stir well so that the vanilla seeds are mixed through the panna
cotta, before pouring the mixture into the prepared ramekins. Cover with cling film and place in the refrigerator for at least 8 hours or preferably
overnight.
To release the panna cotta from the ramekin, run a sharp knife around the rim of each panna cotta and dip the base of the ramekin into a dish of
hot water for a second before inverting onto a serving dish.
To prepare the fruit salad: in a small serving bowl, gently combine all the ingredients for the fruit salad.
Serve with the panna cotta.
Reprinted with permission from Ripe Recipes – A fresh batch by Angela Redfern.
$60. Published by Beatnik Publishing.
Since the release of her first cookbook - Ripe Recipes in 2010, Angela Redfern the author and owner of Ripe
delicatessen in Auckland has been inundated with requests for a sequel. Angela and her team of talented chefs
and contributors have put together an even greater selection of recipes that the home cook will love. This
second beautiful book holds over 150 recipes that make the most of seasonal produce at its best and is jam
packed with recipes that are easy to prepare, full of wholesome goodness and helpful nutritional information as
well as decadent treats and delicious meals.
80 | www.h e rma gaz i n e . c o. n z
Photographer: Sally Greer
Serves 8
panna cotta
light vegetable oil for greasing
5 gelatine leaves or 5 tsp gelatine powder
water for soaking
1 cup (250ml) milk
4 cups (1ltr) cream
¾ cup (140g) caster sugar
pinch of salt
1 vanilla pod or 2 tsp vanilla extract
fruit salad
1 x 560g can oflychees, drained
1 punnet (120g) raspberries
½ cup (20g) fresh mint leaves
½ tsp rosewater
