I hate Christmas Pudding. I detest dried fruits. I cannot stand brandy. I don’t care for stodgy food.
This year I commandeered Christmas Dinner, there was only me and my dad to cook for, so it was an easy job, and I had a great time making it, and an even better time shoving it into my pie hole. The starter of Gravadlax (cured salmon) on a bed of rocket was simply an assembly job, and the main of Roast Duck with Most Of The Trimmings was classic Sunday roast stuff, just with a different bird, however what I was most proud about was the pudding I made.
It’s the sort of pudding that I think ol’ Pudding Face himself, Greg Wallace, of BBC’s Masterchef, would approve of, and say “oh mate” after finally removing his spoon from his gob. Even if I do say so myself.
I’d like to share that recipe with you, so here it is…
Panna Cotta With Raspberry Coulis and a Macadamia Nut Crumb
(for the panna cotta)
- 250ml semi skimmed milk
- 250ml double cream
- 25g caster sugar
- 1 vanilla pod
- 3 gelatine leaves
- 1/2 teaspoon of vanilla extract
(for the raspberry coulis)
- frozen raspberries
- icing sugar
- bourbon whiskey or lemon juice
(for the macadamia nut crumb)
- honey roasted macadamia nuts
- Add the milk, double cream and sugar to a pan and simmer over a low light
- Add the gelatine leaves to a bowl of cold water and leave to soften
- Scrape the seeds from a vanilla pod into the milk, cream and sugar, add the vanilla pod, and the vanilla extract
- When warmed through, remove the vanilla pod.
- Squeeze out the water from the gelatine leaves and add to the hot liquid.
- Pour panna cotta mixture into moulds, and refrigerate overnight.
- On the day of serving, blitz macadamia nuts, or grind in a pestle and mortar to a crumb, and then add to a dry, non-stick frying pan, and keep moving until they go slightly toasty. Put this crumb to one side and allow to cool down to room temperature.
- Add the raspberries to a blender – retaining a few for presentation – adding icing sugar (to taste) and a splash of either bourbon (which matches the vanilla flavour) or lemon juice, and blend. If it’s too sharp, add a touch more icing sugar.
- Strain the blended raspberry through a fine mesh sieve to remove the pips and keep chilled until serving.
- To release panna cottas, simply place moulds in some shallow warm water to loosen the edges so they can be upturned into a serving dish. Serve with the crumb and add the coulis.