- Panna Cotta
- Ingredients;
- 150ml milk
- 600ml Double Cream
- 100g Castor Sugar
- 60g Glucose
- 10g Lemon Verbena
- 1 Lemon Juice Peel and Juice
- 3 Leaves Gelatine
- Pinch of carmague Salt
- Fresh Orange Jelly
- 500g Orange Juice
- 3 1/4 leaves of Gelatine
- Black Olive Powder
- Grated Dried Olives
Lemon Verbena Panna Cotta, Orange Jelly, Black Olive Powder
Russell Bateman
3rd February 2011
Lemon Verbena Panna Cotta, Orange Jelly, Black Olive Powder
Lemon Verbena Panna Cotta, Orange Jelly, Black Olive Powder
Ingredients
Method
Bring the milk, cream, sugar, glucose and salt to the boil pass off and blend, add the gelatine. Put into moulds and set in fridge.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
