Vanilla Panacotta

hotel : The Castle Hotel in Bishops Castle : front view (100x125)Rare Recipe from The Castle Hotel, Bishop's Castle

Bishops Castle is just down the road from Ludlow, which for a time boasted more Michelin starred restaurants than London! The Castle doesn't do Michelin, but they use the same local suppliers. The Castle aims to produce modern, good pub food that is healthy, hearty, flavoursome and fresh.
 

Vanilla Panacotta

recipe : Vanilla Panacotta : The Castle Hotel, Bishop's Castle (300x250)

Ingredients

Method

  1. Split the vanilla pod down the middle and scrape out the seeds.
  2. Slowly bring the cream and milk to boil in a heavy based saucepan. Once boiling immediately remove from heat and stir in the caster sugar and add the vanilla seeds and empty vanilla pod. Return to a low heat for a further 5-6 minutes or until the mixture has reduced by a third.
  3. Meanwhile soak the gelatine leaves in cold water until soft.
  4. Remove the mix from the heat then add in the soft gelatine leaves and stir for a further minute, or until the gelatine is fully dissolved. Remove the vanilla pod and leave to cool to just above room temperature. Gently whisk the mixture again to spread the vanilla seeds evenly through the mixture and pour mix into four daria moulds (Ramekins or even tea cups will do.)
  5. Set in the fridge for at least 1 hour or until the mixture has set.
  6. To remove from moulds run the outside of the moulds under hot water for 20 seconds and turn out the vanilla panacotta to serve.
  7. Fresh fruit of your choice completes the dish.