"The course was excellent, with lots of good instruction from the chefs, Maynard and Benedict. Our skills greatly developed because of lots of `hands on` experience and on the last day we designed and prepared our own meal. The only `F` word in this kitchen was FUN. We would definitely recommend this course and shall be returning ourselves if we can."
Philip & Ann Waine
May 2007
Walnut Grove Recipes
Citrus Panacotta
Serves 4
- 240ml milk
- 240ml cream
- 110g sugar
- zest of 1/2 lemon
- zest of 1/4 orange
- 1 chamomile tea bag
- 2 stalks of lemon grass
- 2 leaves of gelatine
Method
1. Cover the two gelatine leaves in cold water and leave to soak until softened.
2. Remove the outer leaves of the lemon grass and chop finely.
3. Put milk, cream, sugar, lemon & orange zest and lemon grass into a saucepan and bring to the boil.
4. Remove from the heat. Take the softened gelatine out of the cold water and add to the warm mixture, stir gently until incorporated then leave to infuse for around 1/2 an hour.
5. Strain the mixture through a fine sieve and then pour into 50g metal dariol moulds. Place in the fridge until set.
6. To serve, dip the dariol moulds into hot water for 4 to 5 seconds, then remove the panacotta's from the moulds and place on the serving plate.
Serving Suggestions
You can serve this with a citrus sauce or a passion fruit sauce. It is also nice served with shortbread biscuits. You can see our recipe for shortbread here.
Advanced Preparation
These can be made up to two or three days in advance, but leave them in the moulds until you are ready to serve them.
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