Christmas Magic by Kate Shirazi

Author:Kate Shirazi [Shirazi, Kate]
Language: eng
Format: epub
ISBN: 978-1-909108-16-5
Publisher: Pavilion Books
Published: 2011-12-31T16:00:00+00:00

Pannacotta with mulled wine syrup

Pannacotta is a wonderful dessert – easy to eat, gently reassuring, yet wonderfully special. The mulled wine syrup, served neither hot, nor cold, but at blood temperature give this pudding a gorgeous, velvety, Christmassy hug.

Serves 6

150 ml/5 fl oz/⅔ cup whole milk

425 ml/15 fl oz/scant 2 cups double (heavy) cream

85 g/3 oz/scant ½ cup caster (superfine) sugar

1 vanilla pod (bean)

4 sheets (6.5 g) leaf gelatine (not powdered)

4 tbsp very hot water

For the syrup

500 ml/18 fl oz/generous 2 cups red wine

100 g/3½ oz/½ cup caster sugar

2 cloves

2 star anise

1 cinnamon stick

1 orange, cut in half

lemon juice, to taste (optional)

Put the milk, cream and sugar into a saucepan and split the vanilla pod (bean) lengthways down the middle. Scrape out the seeds with the point of a knife into the pan with the milk and fling the vanilla pod in as well. Heat until the mixture comes to the boil then turn off the heat and let everything infuse together for about 30 minutes.

Pop the gelatine sheets into a flat dish, cover with cold water and leave them for about 5 minutes to become spongy. Squeeze out the gelatine and put them into a bowl with the very hot water. Stir until the gelatine has dissolved then add 4 tbsp of the milk mixture and stir away. Tip the whole lot into the rest of the milky mixture and whisk it really well. Pass the mixture through a sieve (strainer) into a jug then pour it into 6 ramekins or dariole moulds. Cover with clingfilm (plastic wrap) and leave them to set in the refrigerator for at least 4 hours.

To make the syrup, put all the ingredients (except the lemon juice) into a saucepan and bring to the boil. Keep boiling until the mixture has reduced by half and you should end up with a very deep red, syrup – almost like a cordial. Taste the syrup (when it is cool enough) and add some lemon juice if you think it needs it. Strain the syrup into a jug and serve with the pannacotta.

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