Recipe for the weekend

The Lincolnshire Poacher's  Blackberry Panna Cotta. Photo: SG100413-223NG
The Lincolnshire Poacher's Blackberry Panna Cotta. Photo: SG100413-223NG
0
Have your say

John Fennell, the new landlord at The Lincolnshire Poacher in Spalding, has great plans for putting on some special events for customers.

Look out for events at the pub in the coming months, such as quiz nights and charity functions.

John, keen to keep the pub a pleasant environment for adult customers, is also considering dances and other functions aimed at people in their 30s and above.

Take advantage of a special deal of a free pudding with each meal ordered until Wednesday, May 1.

John’s chef Matt Joyce is sharing his recipe for Blackberry Panna Cotta.

YOU WILL NEED

6 gelatin leaves

500ml milk

500ml double cream

2 vanilla pods, split lengthways, the seeds scraped out

50g of sugar

FOR THE FRUIT COMPOT

350g sugar

500g mixed fruit (strawberries, blackberries and raspberries)

150ml water

METHOD

To make the panna cotta, soak the gelatin leaves in a little cold water until soft.

Put the milk, cream, sugar, vanilla pods and seeds into a pan and bring to a simmer. Remove the vanilla pod and discard.

Drain the water of the gelatin leaves, then add to the pan of cream and milk and take off the heat. Stir until all the gelatin has dissolved.

Divide the panna cotta mixture among 12 ramekins, putting a few blackberries in the bottom of the dishes, and leave to cool. Place in the fridge for at least an hour, until set.

For the sauce, place the sugar, water and mixed fruits into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved, then allow to cool.

Turn each panna cotta out on to a serving plate. Spoon over the mixed fruit compot and garnish with sprig of mint and dusting of icing sugar.