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Below are the ingridients that are required to make a appetizing Harry's Pannacotta:
- Prepare of For the pannacotta:.
- Take 1 litre of single cream, or a non dairy equivalent.
- You need 140 g of caster sugar.
- Take of The seeds scraped from 1 vanilla pod. (Put the empty pod into your sugar jar to make vanilla sugar, or into a bag of ready-to-eat prunes to turn your breakfast into a treat).
- Prepare 4 leaves of gelatine or a 14 g sachet of kosher fish gelatine.
- Use of For the coffee syrup:.
- Use 50 ml of dark rum.
- Provide 25 ml of coffee liqueur, such as Kahlua or Tia Maria.
- Take 50 ml of sweet Marsala (or cream sherry if not available).
- Prepare 50 ml of strong espresso coffee, cooled.
- Provide 100 ml of light corn syrup.
- You need 1/2 teaspoon of arrowroot in 2 tablespoons of cold water.
Done with the ingridients? Here are the steps on serving Harry's Pannacotta:
- To make the pannacottas: Soak the gelatine leaves in cold water for about 5 – 10 minutes, or until soft..
- Bring the cream, sugar and vanilla to the boil in a pan, stirring regularly. Remove from the heat..
- Squeeze the excess water out of the gelatine and stir it into the cream mixture until completely dissolved. (Alternatively, stir the kosher gelatine granules into the warm cream mixture.).
- Pour the mixture into a jug and allow to cool..
- Strain through a fine sieve as you pour it into the pudding basins, being careful towards the bottom as all of the vanilla seeds sink. Make sure you distribute this last bit evenly! Each pudding basin will be approximately two-thirds full..
- Refrigerate for 3 – 4 hours, overnight if possible..
- To make the coffee syrup: Mix all of the ingredients together, except for the arrowroot and water..
- Put half of the mixture into a small saucepan and heat through..
- Add the arrowroot mix a little at a time until the sauce thickens to the consistency of double cream..
- Remove from the heat and, when cool, stir in the other half of the coffee mixture..
- Refrigerate until needed..
- To serve: Remove each pannacotta by first running the tip of a knife around the top, to a depth of about 1cm. Hold the pudding basin by its top edge and dip it into a bowl of hot water for 8 – 10 seconds..
- Holding the basin at a 45° angle, gently tap the top edge until the pannacotta loosens itself, then place the basin upside down on a plate. The pannacotta should softly fall from its mould..
- Serve with the coffee syrup, on its own, or with fresh berries, berry compote or fruit coulis..
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