Stories15th May 2020
Chalet Secrets; Rob’s Panna Cotta Pud!
Have You Been Lucky Enough To Experience Rob’s Signature Panna Cotta? He Let’s Us In On His Secret..
If you stayed in Mustang Chalet this year, or even perhaps Chalet Bassey previously then you will no doubt be acquainted with Rob’s panna cotta pudding!
With a fun wobble and only basic cooking equipment needed why not give this dessert a try? This recipe will make roughly 5 puddings depending on the size of your moulds/ramekins.
You Will Need
5 Ramekins or Dario Moulds
3 Gelatine Leaves
1 Vanilla Pod
100g White Chocolate
35g Caster Sugar
- In a pan over a very gentle heat, add the milk, cream, sugar and vanilla pod (cut the pod down the middle and add the seeds too) give the mixture a gentle whisk so the seeds distribute. Make sure the mixture doesn’t boil as it’ll become too frothy!
- Meanwhile soak the gelatine leaves in a small bowl of cold water, leave to soften and then squeeze out the liquid.
- When the mixture is beginning to bubble on the edges add the white chocolate, give a little whisk to prevent it sticking, then add the soaked squeezed gelatine leaves, again a light whisk.
- Remove the mixture from the stove and pass the mixture through a sieve back in to the measuring jug ( it’s easier to put in the ramekins using the jug ) pour in to the moulds or ramekins and refrigerate for at least 6/8 hours or overnight.
- To serve run a small knife around the mould and shake in to your palm, place on the plate with fresh berries. If you fancy getting that chalet style flair then why not add a raspberry coulis and a few mint leaves, and finish with a dusting of icing sugar!
Watch this space for more chalet secrets coming soon..