Buttermilk vanilla panna cotta with berries, lemon myrtle & honeycomb
Recipes extracted from Bondi Trattoria – Modern Italian With A View. Published by New Holland RRP $45. Available from all good book retailers or online: www.newhollandpublishers.com
Serves 4
INGREDIENTS
Panna cotta
300 ml buttermilk
125 ml cream
1 piece gelatine leaf, soaked in cold water
65 g caster (superfine) sugar
1/4 vanilla bean, split and scraped
4 plastic dariole moulds
Lemon myrtle syrup
150 ml verjuice
150 g sugar
150 ml water
1/4 vanilla bean, split and scraped
1/4 bunch lemon myrtle
Garnish
125 g strawberries, green top cut off
and quartered
60 g blueberries
60 g raspberries
60 g blackberries
honeycomb
METHOD
Panna cotta
Whisk half of the cream until it forms soft peaks, set aside. Heat the other half of the cream in a small pot until quite warm (not boiling). Add the vanilla and gelatine. Remove from the heat and whisk until the gelatine is dissolved. Add the buttermilk to the cream and gelatine mix and mix well. Transfer into a bowl, add the whipped cream and whisk in until both have incorporated together. Lightly coat the inside of the dariole moulds using a spray oil and fill with the panna cotta mix. Refrigerate overnight.
Lightly coat the inside of the dariole moulds using a spray oil and fill with the panna cotta mix. Refrigerate overnight.
Lemon myrtle syrup
In a pot, heat all ingredients to a simmer. Remove from the heat and cool completely.
To serve
On individual plates, arrange the fruit, leaving a gap in the centre. Invert the dariole mould and release the panna cotta onto the middle of the plate. Pour the syrup over the top and then scatter the hokey pokey.
Sitting high above the world-famous Bondi Beach with sweeping views of the golden sands, Bondi Trattoria is a local dining institution famous for both its food and location.
This cookbook takes you inside the kitchen of the Bondi Tratt. Where menu staples, new dishes and a range of delicious recipes are prepared lovingly. The secrets behind the very best fresh pasta, pizzas, vegetarian meals, antipasti, and of course desserts revealed by internationally renowned owners Joe Pavlovich and Alasdair France. Recreate their modern Italian dishes with these simple step by step recipes which will bring a touch of goodness and sea air to your kitchen.