vanilla panna cotta with raspberry jelly and pistachio tuilles

a brand new recipe from riverstone kitchen
Supreme Winner in the Cuisine New Zealand Restaurant of the Year Awards

vanilla panna cotta with raspberry
jelly and pistachio tuilles
1¾ gelatine leaves
75 ml cold milk
450 ml cream
60 g caster sugar
zest of ½ lemon
½ vanilla bean, cut lengthways and
seeds scraped
200 ml raspberry jelly (see below)
6 pistachio tuilles (see page 206)
makes 6
raspberry jelly
400 g raspberries
80 g caster sugar
2½ gelatine leaves
makes 200 ml
Break gelatine leaves into thirds and place in a small bowl with milk
to soften. Place half the cream in a small saucepan with the sugar,
lemon zest and vanilla bean and seeds. Bring to a simmer over
a medium heat before pouring onto milk and softened gelatine.
Remove vanilla bean and stir until gelatine is completely dissolved.
Half fill a large bowl with ice and chill the bowl containing panna
cotta mixture on top. Stir often with a wooden spoon to prevent
gelatine setting on the bottom of the bowl as it cools.
In a separate bowl, whisk remaining cream to soft peaks. When panna
cotta mixture starts to thicken, gently fold in the cream. Pour into six
150 ml glasses, leaving a 2 cm gap from the top, and refrigerate until
set. Warm jelly slightly and pour onto panna cottas. Refrigerate until
jelly is set. Serve with pistachio tuilles.
Warm raspberries and caster sugar in a small pot over a medium
heat, stirring occasionally, until juice begins to run from fruit. Remove
from heat and pass through a fine sieve. Measure the total quantity of
raspberry juice in a measuring jug. For every 100 ml of juice, break up
1 gelatine leaf into a small bowl and cover with cold water to soften.
once softened, remove gelatine from bowl, squeezing out any excess
water. Place gelatine and raspberry juice in a small pot and warm until
gelatine has dissolved completely. Refrigerate jelly until ready to use.
recipe from
Riverstone Kitchen: Simple
by Bevan Smith
(November 2012)