Sunday, 17 July 2016

Pannacotta with Gentian and Mountain herbs

Gentian is a Schnaps that is produced in the Alpes, in Bavaria and Austria. Gentian is a blue flower that blossoms on steep mountain sides in the alpine climate. The roots are collected and made into a sharp clear spirit.

This dessert is getting a kick out of the Schnaps and the herbs give a fine taste to the otherwise just sweet and creamy dish.
Top it with some fresh fruit and a bit of complimentary herb and you have a dish to impress, which can be made a day before and so is easy to serve when you have guests.

200 ml double cream
200 ml whole milk
30 ml Gentian Schnaps
40 g sugar
4 gelatine leaves
1 stalk rosemary, mint and thyme
fresh fuits and complimentary herbs
grated milk chocolate

Bring the double cream with the herbs to a boil, cover and set in the fridge for 5 hours. Pour through a sieve and add the milk and sugar and bring back to a boil, add 15 ml Gentian.
Soak the gelatine leaves in cold water and squeeze the water out and dissolve it in the cream. When it has cooled down, add the rest of the Gentian and put it in the fridge to set.
Before you serve it, cut up some fresh fruits and herbs - apricot and rosemary , strawberry and mint or whatever you can lay your hands on. Grate some chocolate over it too.

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