Preparation Time: 2-4hours / Cook – 15 minutes
*Powder works so much better than agar agar flakes
Put 500g of gooseberries in a pan with 100ml water, then gently heat until to the gooseberries begin to break down. Strain off the excess liquid then transfer the gooseberries to a blender and blitz until smooth. Pass the puree through a sieve into a bowl to ensure you have the finest puree possible for the Panna Cotta.
Vanilla sugar is normal caster sugar which has been infused with a vanilla pod and stored in a cool dark cupboard. Vanilla Caster Sugar adds a little something extra to your baking, and although vanilla can be quite expensive, it goes a long way. You can keep the vanilla pod in your sugar jar for a year before replacing, topping up your jar of sugar as you use it.
When you have a glut of summer fruits, rather than waste, dehydrate them, then crush them in a pestle & mortar and with whatever nuts are in the cupboard and you can sprinkle over breakfast yoghurts or serve with soft desserts, such as panna cotta to add some crunchy texture. You can make a batch and store for use in an airtight jar for a couple of months.
Cooks Tip…*Depending on the tartness of the gooseberries, and your personal taste, you may wish to increase the amount of sugar by 10g -15g.
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