Malted milk panna cotta
Velvety panna cotta tastes even richer when flavoured with malted milk. Toasted malted milk biscuit crumbs and poached apple balls add texture and flavour.
For this recipe you will need a chef's blowtorch.
Ingredients
For the panna cotta
- 200ml/7fl oz double cream
- 125ml/4fl oz full-fat milk
- 50驳/1戮辞锄 golden caster sugar
- 1 tsp vanilla extract
- 3 tbsp malted milk powder
- 3 gelatine leaves, soaked in cold water
- 2 tsp demerara sugar
For the poached apple balls
- 2 Earl Grey tea bags
- 50驳/1戮辞锄 demerara sugar
- 1 orange, zest and juice
- 1 lemon, zest and juice
- few drops red food colouring
- 2 Granny Smith apples, peeled and made into 12 balls with a melon baller
For the toasted crumbs
Method
To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat.
Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight.
To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes.
Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium鈥搇ow heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature.
For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool.
Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with 陆 teaspoon of demerara sugar and caramelise using a chef鈥檚 blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls.
