The Best Guide for the Sudbury Area

Weekly Recipe From The Award Winning Chef

Author: Alan Paton

Published: 5th September 2013 14:33

The delicious dessert!

Alan Paton is the Award Winning Executive Head Chef of Stoke by Nayland Hotel, Golf and Spa

Morello Cherry Panna cotta with cherry compote

This dessert is currently on our spa day menu, It combines rich double cream with sweet and slightly sour cherry compote finished with a chocolate cookie crumble.

Serves 6

For the compote

500-600g ripe cherries pitted
,100ml water, 
150g sugar, 
100ml guignolet or cherry brandy (optional)

• Put the cherries in a pan with the sugar and water. If you have some guignolet  (a cherry-flavoured aperitif wine) or cherry brandy, you can add some, but it doesn’t really need it.
• Simmer very gently, uncovered, for 30-40 minutes, stirring occasionally. The cherries should be tender and glossy but still whole, and the juice syrupy. If the juice is still quite liquid when the cherries are done, remove the cherries with a slotted spoon, remove 132ml juice for the panna cotta.
• With the remaining juice bring back to the simmer and thicken slightly with a little diluted arrowroot or cornflour, simmer for 3 minutes.
• Then pour over the cherries. Store the compote in the fridge, where it will keep a couple of weeks (probably – it never lasts that long in our house) and serve either chilled or at room temperature.

For the panna cotta

540ml double cream
132ml semi-skimmed milk
132ml cherry juice
120g caster sugar
9g of sheet gelatine

• Soften gelatine in cold water
• Heat together cream, milk, and cherry juice
• Add sugar and stir till dissolved
• Squeeze the gelatine to remove the water and stir into the panna cotta to dissolve, pass through a fine strainer into a jug, leave to cool down.
• Divide the panna cotta between 6 serving glasses and refrigerate for 4 – 6 hours to set

To serve, spoon some cherry compote on to panna cotta, for extra texture why not crumble some chocolate cookies over the top, enjoy.

Alan will be back next week with more delicious culinary delight.

 

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