Velvet Cloud Live Irish Yogurt was on the telly yesterday.
We featured on Ireland AM, in a delicious Elderflower pannacotta recipe created by Audrey Cahatol who was a chef in Library Street Dublin - a fabulous restaurant at Setanta Place. Here is the full recipie, the elderflower which is in season now could be replaced with whatever flavour you would like to infuse into the panna cotta. I've never cooked with gelatin before so going to try later this week, wish me luck!
Audrey Cahatol's Elderflower Irish Sheep’s Yogurt Panna Cotta with Strawberries
SERVES 6
INGREDIENTS:
- 2 bunches of fresh elderflower
- 100g caster sugar
- 500ml double cream
- 1/2 tsp vanilla bean paste
- 2 whole gelatine sheets (bloomed)
- 100ml milk
- 150g sheep’s yogurt
TO SERVE:
- Punnet of strawberries (quartered)
- 1/2 lemon juice + zest
- 1tbsp caster sugar
- Elderflower petals
METHOD:
- In a pot place elderflower and sugar together and place over medium heat until elderflower is wilted and the sugar melts completely.
- Add cream and bring the mixture to a simmer (up to 80 degrees Celsius) to infuse with the elderflower. Allow to simmer for 5 mins.
- Remove pot from heat and strain the infused cream into a clean bowl.
- Place gelatine in cold water to bloom. Once the gelatine is soft, squeeze out excess water and place into the infused cream.
- Add cold milk to the infusion and once the mixture is cooled to room temperature, whisk in the sheep’s yogurt and vanilla bean paste. Season with a pinch of salt.
- Place mixture into short glasses or small bowls and completely cool in the fridge until panna cotta is set (about 2 hours). It should have a slight wiggle.
- Serve with strawberries seasoned with sugar, lemon juice and lemon zest. Add some of the elderflower petals to garnish.
