An exclusive Pannacotta recipe from Chef Ross Forder (from The Coach House @Middleton Lodge), plus a little tip to make the most out of this deliciously fragrant herb.
I know what you mean Bella, it sounds intimidating because of the jelly consistency I think, which makes you think you need to be super precise with it! I'd say the only watchout really is to cook the cram gently and making sure it doesn't boil (you want to stop when you see gently bubbles forming on the perifery), otherwise it's really easy peasy and most of all, the combinations are endless! I'm keen to try infusing it with Lavender...
Looking forward to making this! X
Hope you tried it in the end!
Looks delicious and so pretty, Martina, especially given the gloom today. I also loved your article last week, so very interesting.
Oh thank you so much Moira, that is so lovely to hear! Thank you for the feedback!
I had no idea how easy it was to make! It always seemed so intimidating to me... definitely going to give this a try. Beautiful recipe 🤍
I know what you mean Bella, it sounds intimidating because of the jelly consistency I think, which makes you think you need to be super precise with it! I'd say the only watchout really is to cook the cram gently and making sure it doesn't boil (you want to stop when you see gently bubbles forming on the perifery), otherwise it's really easy peasy and most of all, the combinations are endless! I'm keen to try infusing it with Lavender...
Great tip, thank you! I absolutely love lavender so that’s definitely one I’m going to try too.