Buttermilk pannacotta, lychee, raspberry and rose

Daniel Fletcher

Daniel Fletcher

16th October 2015
Daniel Fletcher

Buttermilk pannacotta, lychee, raspberry and rose

Buttermilk pannacotta, lychee, raspberry and rose

Ingredients

  • Pannacotta
  • 1200g buttermilk
  • 400g whipping cream
  • 400g whipping cream
  • 500g sugar
  • 32g rosemary
  • Juice of 1 lemon
  • 8 leaves gelatine (soaked)
  • Raspberry and rose ice tea
  • 1kg frozen raspberries
  • 200g sugar
  • 100g water
  • 15g lemon juice
  • g Rose water
  • Lychee granite
  • 2000g Lychee puree
  • 1400g sparkling water
  • 400g sugar
  • 20g lemon juice

Method

Pannacotta

• Bring the cream, sugar, vanilla and rosemary to the boil

• Add the gelatin and pass over ice to chill.

• Add the buttermilk and lastly the second cream, set in glasses.

Raspberry and rose ice tea

• Bring sugar and water to the boil, add raspberries and place in a bowl.

• Add the lemon juice, cling film an heat over a bain marie of simmering water for around 1 hour until all the juice has come out of the raspberries.

• Hang over muslin, leave to cool.

• Once cool add the lemon juice and rosewater, reserve in the fridge.

Lychee granite

• Heat together the 400 sparkling water and the sugar to dissolve.

• Add the puree, then the remaining sparkling water.

• Pass into a tray and blast freeze.

• Once frozen scrape with a fork and reserve in the freezer.

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