Recipe - Vanilla Bean Pannacotta

Vanilla Bean Pannacotta - Fuji Taukatelata

Pannacotta
200 ml Milk
600 ml thick (45%) Cream
2 Vanilla Beans
120 g caster sugar
4 x 1g leaves of

Gelatine

To make the panna cotta, heat milk, cream, vanilla and sugar in saucepan to simmering point over gentle heat, to allow maximum time for flavour infusion.
Soak gelatine leaves in cold water until softened.
Remove vanilla cream from heat, squeeze the gelatine to remove excess water and stir into the cream.
Pass the cream through fine mesh sieve or muslin, discard solids.
Press firmly to extract as much liquid and vanilla seeds as possible.
Pour the cream into 6 dariole moulds (125ml) and refrigerate until set, at least 6 hours or overnight.

Brandy Snap
120g Western Star salt reduced butter
2/3 cup soft brown sugar
4 tablespoons golden syrup
1 cup plain flour
1/4 teaspoon vanilla essence
 

Place butter, sugar and golden syrup in a pan and heat gently until sugar has dissolved.
Cool for 1 minute, stir in sifted flour and vanilla essence.  Transfer to a bowl and chill for 30 minutes.
Preheat oven to 180°C.
Cut 2x20cm squares of baking paper and place on a baking tray.
Spread mixture on to tray,
Put into the oven for 20 mins or until caramilsed (Nice dark brown colour)
Then once taken out to cool, cut into shapes or snap them into large shards
serve with Pannacotta.

Strawberry Coulis
2 cups quartered hulled strawberries
1/4 cup water
3 tablespoons sugar
2 teaspoons fresh lemon

juice

Combine Sugar and Water to make sugar a sugar syrup
once sugar is dissolve add strawberries
once strawberries are tender put through a blender with lemon juice
puree until smooth and nd strain so no seeds are in you sauce..
and you're done :)