4 gelatine leaves (Gelita leaves or equivalent)
5 Kaffir lime leaves
300g pure cream
150g milk (full strength)
50g fresh lemon juice (approx. 1 lemon)
2 punnets strawberries washed and hulled
2 tbsp earl grey tea leaves
Method for Pannacotta
Soak the gelatine leaves in cold water.
Place Kaffir lime leaves and 40g sugar into the TM and mill until powdered – approx. 15 seconds on speed 10.
Add the milk, cream and 50g water and bring to the boil – approx. 5-6 minutes at 90°C on speed 3.
Recipe by Fiona Hoskin – Group Leader Tasmania
Add the gelatine after you have squeezed out the water and stir for 10 seconds on speed 2 to dissolve.
Add the lemon juice and stir for 5 seconds on speed 2.
Strain if necessary (to remove any large bits of leaves) and pour into greased moulds and refrigerate until set.
Method for Sauce
Wash and dry bowl.
Place the remaining water (500g), strawberries, 200g sugar and tea leaves into the TM bowl and heat for 8 minutes at 80°C on speed 3.
Strain through cheesecloth or sieve, cool and serve. Use strawberries for jam or enjoy with ice cream!
De-mould and serve with strawberry tea sauce.