Raspberry and Drambuie Panna Cotta

Robert Dowell-Brown

Robert Dowell-Brown

13th March 2012

Raspberry and Drambuie Panna Cotta

This dish is a ode to my Scottish heritage with a modern interpretation.

Ingredients

  • Makes 8 Darioles
  • 500ml cream
  • 2 gelatine leaves
  • 100g Caster sugar
  • 100ml Drambuie
  • Raspberry compote
  • 500g Rasberries Frozen
  • 250g Sugar
  • Raspberry jelly
  • 300ml raspberry puree from compote
  • 100ml whole raspberries from compote
  • 3 leaves of gelatine

Method

Method
Soak both lots of gelatine in a little water separately . Place cream in pan with sugar heat to dissolve, when sugar is dissolved squeeze out allocated gelatine add to mixture and remove from heat stir to dissolve and add gelatine. Pour a third of the way up darioles and place in fridge to start to set, place aside at room temp the rest of mix.
Make raspberry compote by heating 250g raspberries with sugar till softened and sugar dissolved, pass onto the remaining raspberries and allow to defrost the frozen whole ones.
Place mixture in large whole colander gently to drain of puree.
Measure puree and whole raspberries for jelly and keep separate, heat puree remove from heat squeeze out allocated gelatine and add , then add whole raspberries .
When first layer of drambuie is lightlt set add just under a third of raspberry jelly and place back in fridge, and when this is lightly set pour remainder of panna cotta on. Return to fridge to set for 4 hours . Serve with toasted oatmeal cookies and raspberry sorbet. Scottish cranachan deconstructed .

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