Gordon Ramsay's Honey and Cucumber Panna Cotta
Gordon Ramsay's honey panna cotta served with diced cucumber in elderflower syrup and fresh strawberries.
Nutritionper 100 gāŗ
205
Calories
3g
Protein
14.8g
Carbs
15.5g
Fat
Ingredients
| 500 ml | confectioner's cream | |
| 40 ml | fresh milk | |
| 55 g | honey | |
| 2Ā½ | gelatine leaves, soaked in a little cold water | |
| Ā½ | cucumber, peeled and cut into cubes | |
| 1 tbsp | 15 ml | chopped fresh dill |
| 8 | strawberries, quartered | |
| 75 ml | elderflower syrup | |
| 50 ml | water | |
| 25 g | granulated sugar |
Instructions
(600 ml of liquid in total)
- Put the cream, milk and honey in a saucepan and warm it to 90 ĀŗC.
- Add the dissolved gelatine to the saucepan and stir until it melts.
- Divide the mixture between 4 moulds and leave to cool before putting it in the fridge overnight.
- At the same time, combine the diced cucumber with the finely chopped dill and leave them in the fridge overnight.
- The next day, put the elderflower syrup, water and sugar in a small pan and bring to a boil. Let the syrup cool before pouring it over the diced cucumber.
- Portion the panna cotta onto a plate and serve with slices of strawberry and a full spoon of the cucumber.