Chantrey’s Restaurant Head Chef, James Williams, shares his mouth-watering Welsh Honey & Chambord Panna Cotta Recipe – the perfect summer dessert.
Whether you make it at home, or come visit us at Chantrey’s, our restaurant in Llandudno, for dinner and dessert, you can be sure this summer dessert will be a great hit.
Ingredients
- 300ml Double cream
- 100ml Milk
- 50ml Chambord
- 50g Afon Mel Welsh honey
- 2.5 Leaves gelatine
- 200g Golden syrup
- 50g Caster sugar
- 87g Butter
- 62g Plain flour
- 350g Raspberries
- 2tbsp Icing sugar
- 3-4tbsp Balsamic vinegar
Method
Panna Cotta
- Put the gelatine in some cold water and leave to soften up.
- Heat the rest of the ingredients in a saucepan, without bringing to the boil.
- Dissolve gelatine into the saucepan mix.
- Lightly grease your moulds with some baking spray.
- Pour mixture into the moulds and allow to set in the fridge for a couple of hours.
Brandy Snap
- Gently melt the butter.
- Add rest of the ingredients to the melted butter and mix until fully combined.
- Place in the fridge to cool down.
- Once cooled, make marble sized balls from the mix and place on a tray (preferably with a silicone mat, but greaseproof paper works too).
- Place in the oven at 160’C for 7-8 minutes.
Macerated Raspberries
- Place raspberries in a bowl and sift over the icing sugar.
- Pour over the balsamic vinegar and leave to macerate for 30 minutes.
To Serve
- Place your panna cotta in the middle of the serving bowl and surround with macerated raspberries.
- Add brandy snap to the side and add a sorbet of your choice.
- Decorate with extra strawberries or raspberries as preferred.
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