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| Honey and raspberry Panana Cotta with Pistachio Wafers |
Serves 6
Honey and raspberry Panana Cotta with Pistachio Wafers ingredients:
2 cups (500ml) thickened cream. 2/3 cup (240g) honey. 1 and 1/2 gold-strength
gelatine leaves. 250g raspberries. Juice of 1 lemon. 1-2tbs icing sugar
Pistachio Wafers ingredients: 100g unsalted butter,
softened. 100g caster sugar. 2/3 cup (100g) plain flour. 1 egg white. 100g
pistachio kernels, finely ground
Honey and raspberry Panana Cotta with Pistachio Wafers
recipe: Place the cream and honey in a saucepan and warm over low heat,
stirring to combine. Remove from heat. Soak geletine in a bowl of cold water
for 5 minutes or until soft. Remove from water and gently squeeze out any
excess water. Add geletine to honey cream and stir until dissolved. Divide
mixture evenly among six 200ml glasses or ramekins. Refrigerate for 4 hours or
until set. For the pistachio wafers, preheat the oven to 180C. Line 2 large
baking trays with baking paper. Beat the butter and sugar in a food processor
until thick and pale. Slowly add the flour, pulsing to combine. Add the egg
white and pulse to combine. Add the found pistachios and whiz until well combined.
Using a palette knife or the back of a spoon, spread 1 scant tbs pistachio
mixture into thin 10cm rounds on the baking trays. Repeat, then bake for 8-10
minutes or until pale golden. Remove from the oven and cool for 5 minutes, then
carefully transfer wafers to a wire rack to cool completely. To make the
raspberry sauce, place the raspberries and lemon juice in a food processor or
blender and whiz until a smooth puree. Strain mixture through a fine sieve,
pressing down with the back of a spoon to extract as much liquid as possible.
Discard seeds. Stir the icing sugar through the raspberry puree (the amount of
icing sugar you use will depended on the sweetness of the raspberries, so taste
as you go). Spoon the sauce over the top of each panna cotta and serve with
wafer
