Mary Miso - Recipes for every day - Cookbooks
Panna Cotta:
3 leaves of gelatine (5g)
500ml full cream
2 stripes lemon zest
5 tea bags verveine
70g sugar
Crunch:
100g mixed seeds
40g cane sugar
50g honey
3 table spoons olive oil
1 punnet raspberries
raspberry sorbet
Verveine Panna Cotta:
Soak gelatine leaves in cold water. Add full cream, verveine tea bags and lemon strips into a pan and boil up. Remove from cooker and leave to brew for 5 minutes. Remove tea bags and lemon strips and add the softened gelatine. Leave to cool in the fridge for 30 minutes.
Fill panna cotta into jars and allow to set for at least 3 hours.
Crunch:
Preheat oven to 150°C.
In a bowl mix seeds and cane sugar. Add honey and olive oil and mix. Spread on a baking tray lined with baking paper. Roast 25 minutes in the oven until golden. Let cool down.
Arrange raspberries and crunch on the panna cotta. Serve with raspberry sorbet.
