Pannacotta Shortbread

Ingredients for the Pannacotta

  • 3 gelatine leaves
  • 250ml / 9fl oz Guernsey Dairy milk
  • 250ml / 9fl oz Guernsey Dairy double cream
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 25g / 1oz sugar

Preparation for the Pannacotta

  • For Pannacotta, soak the gelatine leaves in a little cold water until soft.
  • Place milk, cream, vanilla pod and seeds and sugar into pan and bring to simmer. Remove vanilla pod and discard.
  • Squeeze water out of gelatine leaves, and then add to pan and take off heat. Stir until gelatine has dissolved.
  • Divide mixture among four ramekins and leave to cool. Place into fridge for at least an hour until set.
  • To serve, turn each Pannacotta onto a serving plate.

Ingredients for the Shortbread

  • 225g / 8oz Guernsey Dairy salted butter, softened
  • 110g / 4oz caster sugar (Golden Caster if poss.)
  • 225g / 8oz plain flour, sifted
  • 150g / 5oz corn flour, sifted
  • Caster sugar to dredge

Preparation for the Shortbread

  • Place butter and sugar in mixer or food processor, cream until pale.
  • Once well amalgamated, add flour and corn flour and blend briefly, just until thoroughly combined. Tip into buttered, Swiss-roll tin (23×33 cm / 9×13 in) and, using floured hands, press down so level all over.
  • Prick all over (do this carefully, so that you do not disturb level surface) then bake at 150°C/300°F/Gas 2 for 50-60 minutes. What you are looking for is uniform pale golden all over. Don't allow to become golden brown.
  • Remove and dredge all over with caster sugar then cut into squares. Leave for five minutes or so then carefully decant onto wire rack to cool.
  • Serve with seasonal local berries.

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