Rowing has restarted from Barton Turf! Photographs of outings will follow. In the meantime, here is another recipe for you. Enjoy Rob D’s Panna Cotta which looks as if it could supply you with plenty of energy.
Italian Panna Cotta
A Panna Cotta using egg white as a setting agent rather than gelatine- people wishing to question if this is a real Panna Cotta can argue amongst themselves, whilst others tuck in…..
Serve alone, or with any fruit coulis / compote plus shortbread or sable biscuits.
The caramel, perhaps the trickiest part, can be omitted.
Ingredients to make 6:
64g sugar, water
For Panna Cotta
Double cream 300ml
(Needs a high fat cream. ‘Extra thick’ has been fiddled with & doesn’t work, nor do substitutes)
Granulated sugar 100 g
Vanilla extract – 1tsp
4 large egg whites
6 ramekins & a baking tray to use as a water bath.
Tall measuring jug that a stick blender will just fit in.
A digital thermometer is really useful.
Caramel (optional – can be omitted entirely, 3 different methods given )
A) Place 60ml water to 65 g sugar in a scrupulously clean saucepan (rinse with hot water to remove any dust or traces of detergent). Boil gently & without stirring until sugar is dissolved & temperature reaches 176 C (medium brown). Remove from heat, add 40ml water, CAREFULLY, IT WILL SPUTTER, whisking to combine. Gloves & eye protection might be thought appropriate.
Pour the caramel into the six ramekins.
If at any stage the caramel crystallises, burns, bursts into flames etc., either start again or give up with it, leave the pan to soak & get on with the Panna Cotta.
B) Caramel can be added once the Panna Cotta is completely finished by sprinkling a layer of sugar on top of the Panna Cotta, then using a blowtorch to melt & brown it. Requires practice, small blowtorch recommended. If this is done, serve in the ramekins.
c) Using either of the above techniques, make a thin layer of caramel on a baking sheet, cut into shards & serve on top of the Panna Cotta.
Heat oven to 150 C non-fan / 140 C fan. Fans can dry the surface of the Panna Cotta, best avoided.
Put cream, sugar & vanilla extract in a saucepan, heat very gently & stir until sugar dissolves, not raising the temperature more than needed to dissolve the sugar. Do not boil. (If you do, start again). Cool to lukewarm.
Place egg whites in a tall measuring jug, add the cream mixture. Submerge a stick blender into the mix, and without introducing air or allowing the mix to foam, mix to completely homogenous.
Divide the mixture between the ramekins, place in the baking tray, add boiling water to halfway up.
Bake for 30 – 40 minutes, until the Panna Cotta is at 73 C. Remove from water bath, cool & place in a fridge until set.
They should be turned out, which may require a hot knife to dislodge them – if they won’t come out, serve as they are. If too runny, add brandy & serve as cocktail.