food, Recipes

Marshmallow Panna Cotta

Michael Le Grange


Have some fun with this clever dessert idea.

ingredients

2½ cups cream

8 pink marshmallows, roughly chopped

⅓ cup white sugar

½t vanilla paste

rose-water, to taste (optional)

3 gelatine sheets

cold water

method

Lightly grease an old fashioned tin fish mould with cooking spray.

Add all the ingredients except the rose-water, gelatine and cold water to a small pot and bring it to a simmer over a low heat, stirring continuously until the sugar and marshmallow has dissolved.
Strain the liquid and return it to the pot. Add rose-water to taste (if you are using it) and keep the mixture warm while you prepare the gelatine.

Add the gelatine sheets to a bowl of cold water. Leave them for five minutes or until they are soft. Squeeze the excess water from the sheets and then add them to the warm cream mixture. Stir until the gelatin has dissolved completely.

Pour the mixture into the mould and set the panna cotta in the fridge for at least four hours or overnight. SERVES 4