Duo of Desserts

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Just like you can never get enough game sightings on your South African safari, at Thornybush Collection we believe you can never have enough pudding. So, without further ado, here are two of our delightful desserts for you to try at home.

Panna Cotta with Berry Compote

Ingredients

  • 250ml (8fl oz.) Milk
  • 1x10g sachet (3tsp) Powdered Gelatine
  • 500ml (16½fl oz.) Cream
  • 185g (6oz) Castor sugar
  • 1tsp Finely grated orange zest
  • 1tsp Vanilla Essence
  • 250g (8oz) Mixed berries
  • 4tbsp Granulated sugar
  • Juice of 1 lemon


Method
This dish is best prepared in advance due to the long setting time and can be refrigerated for up to three days before serving.

Panacotta

Pour the milk and powdered gelatine into a small bowl, stir and set aside

Combine the cream, castor sugar, orange zest and vanilla in a saucepan and slowly bring to the boil while stirring

Once the sugar has dissolved, remove the pan from the heat and add the milk mixture. Stir until the gelatine dissolves.

Set aside for 15 minutes

Strain the mixture and pour into six 150ml (5fl oz.) pudding moulds

Refrigerate until set, about 4 hours.

Compote

Place the berries, lemon juice and granulated sugar in a small saucepan

Heat over a low temperature, stirring occasionally until the sugar has melted and the fruit has softened

Allow to cool

To serve, dip the outside of each mould in hot water for 10 seconds, run a knife around the inside and invert on to a serving plate. Serve with the berry compote or fresh berries.

Brandy Snaps

Ingredients

  • 50g each Butter, brown sugar, Golden Syrup and sifted plain flour
  • ½ t Ground ginger
  • 1 t Brandy
  • 1 t Lemon juice
  • Zest of half a lemon
  • Sunflower oil


Oven Temperature: 180C/ 160 fan/ gas mark 4

Method

Line two baking trays with parchment

Melt the butter, sugar and golden syrup in a saucepan over a low heat

Mix the ginger, lemon zest and flour in a bowl and make a well in the centre

Pour in the brandy, lemon juice, and the butter mixture

Beat the mixture gently until the flour is combined

Dollop a teaspoon per biscuit onto the baking trays

Bake the snaps for 8 to 10 minutes until they are golden brown and lacy

Leave for a minute to set before shaping

Oil the handle of a wooden spoon and wrap the biscuits around it to form a cigar shape

Set the shapes aside to cool on a rack

Once firm, the brandy snaps can be stored in an airtight container for as long as 5 days before serving.

To Serve
Pipe fresh whipped cream into the cigar shapes.
Go ahead and spoil yourself, you deserve two desserts.

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Thursday, 23 November 2017