Vanilla Panna Cotta, Strawberry Sorbet, and Shot of Rose Champagne and Champagne Granite

PUBLISHED: 13:25 24 August 2012 | UPDATED: 21:46 20 February 2013

Vanilla Panna Cotta, Strawberry Sorbet, and Shot of Rose Champagne and Champagne Granite

Vanilla Panna Cotta, Strawberry Sorbet, and Shot of Rose Champagne and Champagne Granite

Vanilla Panna Cotta, Strawberry Sorbet, and Shot of Rose Champagne and Champagne Granite by Head Chef Paul Peters, Black Swan Hotel, Market Place, Helmsley, YO62 5BJ

Vanilla Panna Cotta, Strawberry Sorbet, and Shot of Rose Champagne and Champagne Granite by Head Chef Paul Peters, Black Swan Hotel, Market Place, Helmsley, YO62 5BJ



INGREDIENTS:

Vanilla Panna Cotta
1lt Cream
200ml Yogurt
200g Sugar
4 Vanilla Pods
4 Gelatine Leaves

Strawberry Sorbet
3 pts Water
125g Sugar
2lt Strawberry Puree

Shortbread
900g Soft Flour
180g Cornflour
500g Butter
300g Sugar
Champagne Granite
2 Bottles Champagne
150g Sugar
500ml Water


METHOD:

Strawberry sorbet
1. Boil water and sugar, chill, add Strawberry Puree. Taste.

Add a little lemon juice if required.


Shortbread
1. Cream butter & sugar until very soft.

2. Sieve flour & cornflour.

3. Incorporate flour into butter, mix to pastry.

4. Roll to 1cm thick on silicone paper bake at gas mark 4 until golden.

Champagne Granite
1. Boil sugar & water add champagne, place in metal container.

2. Freeze, scrape with fork to make crystals.

3. Scrape vanilla pods into 200mls of cream, add sugar, bring to the
boil. Soak gelatine, add to the boiled cream. Allow to cool and then add to rest of cream, place into the moulds. Refrigerate till set.

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