Instructions, Recipes

An Alternative Christmas Pudding

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

(serves 3)

Ingredients:

(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

Method :

  1. Add the milk, double cream and sugar to a pan and simmer over a low light
  2. Add the gelatine leaves to a bowl of cold water and leave to soften
  3. Scrape the seeds from a vanilla pod into the milk, cream and sugar, add the vanilla pod, and the vanilla extract
  4. When warmed through, remove the vanilla pod.
  5. Squeeze out the water from the gelatine leaves and add to the hot liquid.
  6. Pour panna cotta mixture into moulds, and refrigerate overnight.
  7. 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.
  8. 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.
  9. Strain the blended raspberry through a fine mesh sieve to remove the pips and keep chilled until serving.
  10. 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.

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About krisball

I'm Kris, a 24 year old human shaped thing from Preston. I play the ukulele, and love to entertain people. Other interests include cooking, drinking, sleeping, and shouting at things and people about things and other people.

Discussion

3 thoughts on “An Alternative Christmas Pudding

  1. I can’t eat pannacotta for fear of dairy based death and that looks good even to me. may have to find someone to feed it to just so i can have a go.

    Posted by Kait Leeming (@Eternal_minor) | December 30, 2011, 7:25 pm
  2. That looks lush! I got an individual pudding for my hubby, and I had syrup sponge and custard!

    Posted by madreleche | January 1, 2012, 10:36 am
  3. Yes, please. Looks delish 🙂

    Posted by annapothecary | January 1, 2012, 3:19 pm

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