Cascara Panna Cotta with Cascara Reduction

CASCARA PANNA COTTA WITH CASCARA REDUCTION

For the Cascara sauce  

  • 75g of Cascara
  • 1L of filtered or spring water (or any good water that you fancy)13321658_10154252234307053_5822595703338722593_n
  • Steeping time: 1 hour / 24 hours
  • Preparation time: 5 minutes (24 hours steeping) 20 minutes
  1. In a receptacle, add 75g of Cascara and 400ml of water, and let it soak for 1 hour in the fridge, in order to let the Cascara rehydrate.
  2. Then add 300ml and let the brew soak for 24 hours. The Cascara will slowly absorb the water.
  3. After 24 hours, pour the brew with the cascara in a saucepan. Add 300ml, and bring to a simmer, for 20 minutes. Stir from time to time.
  4. Remove the Cascara out of the brew, then let it cool for 4 hours

For the Panna Cotta

  • 13342981_10154247990397053_1920224571738115803_n500ml Cascara Sauce
  • 5 gelatine leaves
  • 250ml milk
  • 250ml double cream
  • 25g sugar
  • Preparation time: 20 minutes (12 hours in the fridge)
  1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, the Cascara sauce and sugar into a pan and bring to a simmer.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  4. Divide the mixture among eight ramekins and leave to cool. Place into the fridge for at least 12 hour, until set.

For Cascara reduction

  • 75g of Cascara
  • 1L of filtered or spring water (or any good water that you fancy)13327461_10154252144572053_4275508223948222649_n
  • 25g of caster sugar
  • Steeping time: 1 hour / 12 hours / 2 hours
  • Preparation time:
  1. In a receptacle, add 75g of Cascara and 400ml of water, and let it soak for 1 hour in the fridge, in order to let the Cascara rehydrate,
  2. Then add 300ml and let the brew soak for 12 hours. The Cascara will slowly absorb the water.
  3. After 12 hours, add 300ml of water, stir the brew then, let it steep for 2 hours.
  4. Remove the Cascara, and pour the brew in a saucepan with the caster sugar. Bring to a simmer, for 40 minutes, until the brew reduced. Stir from time to time.

 

Régine Guion-Firmin.

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