all things local - community news magazine for kilburn, belper and ripley, derbyshire
Village Edition
Belper Edition
Back Issues
About Us
Contact Us
Advertise With Us
Area Covered
Local Weather
School Numbers
Emergency Numbers
all things local blogall things local rss feedall things local on twitter
<< Back |
Issue 8 - Panacotta with Roasted Strawberries, Orange & Vanilla
Panacotta with roasted strawberries

Award Winning Head Chef Gary Malcolm from the Fox and Hounds, Coxbench has provided the readers of All Things Local with a delightful dessert recipe.



Ingredients: Panacotta
1 litre of double cream
2 Vanilla pods
2 and a half Gelatine leaves
125ml Milk
125 Grams icing sugar

and for the Roasted Strawberries:
500 Grams of Strawberries
1 Orange
2 Vanilla pods
2 Tablespoons demerera sugar


Heat 750ml of the cream in a saucepan, add vanilla pods and bring to the boil. Reduce down by 1/3rd, remove vanilla pods, cut down the middle and scrape out the seeds and add to cream mixture.

Soak gelatine leaves in the milk for about 15 minutes, or until it goes soft. Remove gelatine, squeeze excess liquid out. Heat the milk until boiling, add gelatine to milk and stir until dissolved, add to the hot cream, and then leave to cool.

Whip the remaining cream with the icing sugar, until the sugar has dissolved and the cream has slightly thickened. Mix this with cooled cooked cream mix. Pour mixture into 4 small moulds. Allow to set in the fridge for a minimum of 2 hours. You will know when it is set as when you touch it lightly with your finger, it will wobble slightly.

Roasted Strawberries
Pre-heat oven to 150 degrees C / gas mark 2

Dice the strawberries and grate the outer skin of the orange, not going too deep. This is the zest. Cut orange in half, squeeze juice into a container, split vanilla pods and scrape out seeds with a knife, keep to one side.

Place strawberries in an oven proof baking dish with the vanilla seeds, sugar, orange zest and mix lightly. Add the vanilla pods & orange juice. Bake for 15-20 minutes until tender. Allow to cool.

Turn out the set panacotta onto your desert plate, garnish with the roasted strawberries and enjoy. Nice with a spoon of creme fraiche too!

When turning out the panacotta, lightly dip into warm water, remove, pull cream away from edge of mould before turning onto plate.

Village edition - all things local
Belper Edition - All Things Local

What you've been saying about All Things Local...

“ Hi, I don't normally write to magazine editors, but I thought you deserved to know that your magazine (Ripley Edition) is really, really good. Any other free paper / mag goes straight into the bin (then taken out and put into the recycling by my wife). Your mag has something about it that makes me read it cover to cover and then keep it handy until the next edition. Keep up the great work - you deserve to succeed. Cheers“

Steve, Ripley

Read more comments from local advertisers and residents - click here.
All Things Local - Community Magazines for Kilburn and Belper, Derbyshire.

site design by - all material ©2020 - -