Crème Fraîche Panna Cotta Recipe
Marcello Tully pairs a creamy panna cotta with zingy blackberry coulis and a refreshing orange and mint sorbet
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Cooking tools:
- Food processor
- Dariole mould
- Fine-mesh sieve
- Kitchen scale
- Silicone baking mat
- Parchment paper
- Saucepan
- Wooden spoon
- Baking sheet
- Oven
- Stove
- Refrigerator
Ingredients
- 250g of crème fraîche
- 1 1/2 gelatine leaves
- 30g of milk
- 1 vanilla pod
- 250g of double cream
- 100g of caster sugar
- 250ml of orange juice
- 180ml of water
- 85g of caster sugar
- 60g of glucose syrup
- 4 sprigs of fresh mint
- 200g of blackcurrants, fresh or frozen
- 150g of caster sugar
- 1 tbsp of water
- 1 handful of blackcurrants
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