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Recipe of the Month June
Pannacotta con frutti di bosco
Serves - 4
Prep - 30 mins
1l double cream
100g caster sugar
1 vanilla pod
4-5 gelatine leaves
1 - Take the vanilla pod and split in half, srape out the seeds and put them into the double cream. Bring the cream to boiling point (but do not boil), fold in the sugar and the gelatine leaves, mix well and put in the fridge. Stir every 5 minutes. Return to the fridge until its cold and has thickened. Pour into the moulds and return to the fridge.
For the forest fruit couli
200g mixed fruit berries
50g caster sugar
2 - Take one third of the berries, add the sugar and cook for 10 minutes on a medium heat. Fold in the rest of the berries and cook for a further 5-10 minutes. Leave to cool. To serve put the pannacotta moulds in hot water for 2 seconds and turn onto a serving dish, put the fruit either on top or on the side as you prefer.
The Perfect Match
Brindi Loppiano £6.95
This unique wine is produced in Tuscany using only organic methods. It is lively, lightly sparkling and possesses a fantastic ruby red colour. A medium to sweet red wine that goes brilliantly with pasta dishes.