Bread Sauce Panna Cotta

BSP

This is potentially (or definitely) a bit of an unusual recipe, however for me, Christmas food is ALL about how many times I can serve bread sauce before the festive season is over! I love it, it has to be homemade and never out of a packet – I am an expert and I can tell!

When I was thinking about Cook Club December I wanted to capture that fabulous creamy onion and clove hit, without adding the bread itself, for a grain free way of enjoying the flavours. It’s designed especially for you fellow bread sauce lovers however, it does take a little more prep time than our other recipes so if you make it, I’d love to see the end result! We served it with a green salad but get creative and send me your pictures, get in touch on TwitterFacebook & Instagram

Bread Sauce Panna Cotta
Makes 4 – 6 depending on your glass size

500ml full fat milk
100ml double cream
12g gelatin sachet
1 onion
1 bayleaf
20 cloves
20 peppercorns
100g cranberries
6 banana shallots
handful of sage
1 tbsp raw honey
1 tbsp apple cider vinegar

Panna Cotta (make the day before you want to serve it)

  1. Cut the onion in half and stud each half with the cloves. Place the milk and cream in a jug and put the studded onion halves in with the peppercorns and bay leaf to infuse the milk/cream mixture. Leave in the fridge overnight.
  2. When your milk/cream mixture is ready, remove the onion halves, peppercorn and bayleaf. Place the milk in a saucepan and gently warm on the hob until just about to simmer – don’t let it simmer though! Turn off the heat and add the gelatine briskly whisking in until thoroughly dissolved. Pour into 4 or 6 lightly oiled glasses and leave to cool, once cooled transfer to the fridge to set.

Cranberry Sauce (make the day you want to serve it)

  1. Place the cranberries in a sauce pan on a gentle heat with 2-3 tbsp water. Cover and leave to steam gently for 10-15 minutes until the cranberries have softened and are starting to break down, you may need to stir occasionally. Add 1 tbsp honey and leave on the heat for another 5 minutes until it resembles a sauce consistency. Leave to cool.

Caramelised Shallots (make the day you want to serve it)

  1. Heat 1-2 tbsp oil in a non stick frying pan then add your shallots. Sauté on a medium heat turning until browned on all sides. Once browned turn up the heat and add the vinegar. It should sizzle and cook down fast. Then add 100ml water to the pan and cover. Simmer until water has almost evaporated and the shallots are brown and sticky. Leave to cool.

To serve, spoon some cranberry sauce on to your plates and carefully turn your glasses upside down on top of it. Your panna cotta should slide out but if not, place the bottoms in some hot water for a few seconds to release them. Top each panna cotta with a shallot and sage leaf. Serve with a green salad and enjoy!

Helen x

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