Cumquat Panna Cotta with Cumquat Coulis
Panna Cotta with Cumquat Coulis
Serves 4 – This recipe makes 2 Vanilla Panna Cottas and 2 Cumquat Panna Cottas.
Ingredients
350-400ml pouring cream (min 35% fat)
100ml full cream milk
1 1/2 leaves of gelatine
60g caster sugar
1 vanilla pod
Approx. 3 tsps homemade pureed candied cumquats (seeds removed)
Heat milk, cream and sugar in a saucepan and gently bring to simmering point.
Divide mixture evenly into two bowls.
To one bowl add 1 split vanilla pod with scraped seeds and let the flavours infuse.
To the other bowl stir in cumquat puree.
Soak gelatine leaves in a little bit of milk for a couple of minutes – first soak half the gelatine leaves until softened and remove leaves from the milk and add to the cumquat mixture, stir thoroughly then pass the cream through a fine mesh sieve into 2 dariole moulds. Now soak the other half of the gelatine leaves until softened, remove the vanilla pod from the second bowl and add the the gelatine leaves, stir thoroughly then sieve the mixture into 2 more dariole moulds.
Place the 4 moulds into the fridge to set for at least 6 hours or overnight.
To serve, dip moulds briefly in warm water, then invert onto plates. You may need to use a knife to run around the inside first before trying to plate.
Dust with icing sugar and serve with finely sliced candied cumquat rind and cumquat coulis.
Notes:
This amount of mixture doesn’t quite fill the 135 ml dariole moulds to the top.
Sources:
LifeStyle Food
Gourmet Traveller
Michelle's Food & Photos 