- 1 1/2 cups whole milk
- 3 teaspoons of gelatine
- 3/4 – 1 teaspoon Orange Blossom Water
- 1½ cups of Whipping Cream
- ⅓ cup of Sugar
- The Zest of 1 Orange
- 2 cups Fresh Orange Juice
- 2 tablespoons sugar
- 2 tablespoons sugar
- 2 ml Vanilla Paste
- 1 Cup of Water
- 1 Cup Strawberries cut in half lengthwise
METHOD: PANNA COTTA
- Pour the whole milk into a small sauce pan and sprinkle the gelatine over top. Let sit for 2 minutes, or until the gelatine grains start to swell or “bloom.”
- Stir in the sugar and Orange Zest and heat gently over low heat until the sugar and gelatine have completely dissolved. DO NOT BOIL.
- Remove from heat and whisk in the whipping cream and orange blossom-water. (Start by adding 3/4 teaspoon of the orange blossom water and increase it if you would like the flavour to be stronger.) Place in fridge for 30 minutes, or until cool to the touch.
- Once cool, whisk the panna cotta once more and then pour into your desired
moulds. Cover and refrigerate until set, about 4 hours.
METHOD: FOR THE ORANGE REDUCTION
- Place the Orange juice and sugar in a small sauce pot and stir over a medium
- Reduce the orange juice and sugar by half and chill until needed.
METHOD: FOR THE MACERATED STRAWBERRY
- Place the Sugar, Water and Vanilla paste into a small sauce pot and heat over a
low heat, while stirring. Once the sugar has dissolved nicely remove the syrup from the heat.
- Once the syrup is cool, pour the syrup over the Strawberries and keep in the fridge until needed.
INGREDIENTS – RASPBERRY SORBET
- 6 cups (1 2/3 pounds) raspberrieS
- 1 cup sugar
- 1 3/4 cups plus 4 teaspoons water
- Juice of 1 lime
- Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring
occasionally, until sugar dissolves. Add the juice of the lime. Let syrup cool.
- Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food
processor until smooth. Strain through a fine sieve set in a deep bowl or a large
glass measuring cup. Using a rubber spatula, gently press down on the mixture to
extract as much liquid as possible; discard solids.
- Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and
stir until well combined. Refrigerate for at least 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturers’
instructions. Transfer sorbet to a large airtight container, and freeze for at least 2
- 300g caster sugar
- 150g free range egg whites
- Preheat your oven to 200c. Line a small baking tray with baking parchment, pour
in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps
to create a glossy, stable mixture.
- Pour the egg whites into a mixer and whisk them slowly, allowing small stabilizing bubbles to form, then increase the speed
until the egg whites form stiff peaks.
- Take the sugar out of the oven, and turn oven down to 100’c (leave the door open to help speed this up.) With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar.
- Once you have added all the sugar, continue to whisk on full speed until you have a
smooth, stiff and glossy mixture. You should continue to whisk for at least 5
minutes once sugar has incorporated.
- Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy.
If you want to make kisses with your meringue girl’s mixture, spoon your meringue into your disposable piping bag and cut the tip off (about a 50 pence
- Pipe out your kisses by keeping the bag tight, straight and directly
above your baking tray. Squeeze from a 2cm height from the baking tray and
then let go before pulling up to form the lovely peaks.
- You can colour the meringues by painting the inside of the piping bag with
natural food colouring. We usually do about 4-5 spaced out stripes.
You can flavour your mixture with freeze-dried powders, strong natural essences
and ground nuts.
- Be very careful when adding nuts as the oils tend to deflate the
mixture.Bake for about 35-45 minutes or until the meringue bases come off the
parchment paper clean.