FOOD + DRINK
Fresh & Local
Food is so important – we need it to live , of course , but it features in our celebrations , our entertainment , our ways of expressing affection … It ’ s everywhere , so it makes sense to use only the best , the freshest , the healthiest options . And that ’ s where local food comes in .
Buying local is a fantastic way of contributing to the local economy , and the local community . Where is the satisfaction of buying ingredients from the supermarket when you can go to a farmer ’ s market , farm shop , or other local supplier and buy direct from the source ? Not only is that supporting a local business , but it also means you know exactly where the food came from . If you don ’ t , ask – it ’ s likely the exact spot can be seen from the shop ’ s window !
We asked some of the very best chefs in the South East to give us their favourite recipes that can be cooked with locally sourced , fresh ingredients .
Cereal Milk Panna Cotta
from Semone Bonner of The Set Restaurant , Brighton www . thesetrestaurant . com // 01273 855572
© Justin De Souza
© Justin De Souza
This recipe is very easy to produce but does take some time to complete as you have to infuse the milk and cream so that it takes on the flavour of the cereal milk . The great thing about this particular recipe is that it can be adapted however you want for personal preference just by changing the cereals . Like chocolate ? Use Coco Pops ! Enjoy honey flavours ? Honey Cheerios will work !
Once it is complete you can put whatever you want on top of the panna cotta . At the restaurant we use milk ice cream , milk foam crisps , homemade sugar puffs and a cereal granola . But there is nothing to stop you adding chocolate , fruit and berries or more cereal .
Ingredients
• 750ml milk
• 750ml cream
• 150g Cheerios
• 150g Crunchy Nut Cornflakes
• 6 gelatine leaves
• 125g caster sugar
Method
1 . Place the milk , cream and cereal into a large container and allow to infuse for a minimum of four hours . Overnight in the fridge would be best , as the longer you can wait the better the taste at the end .
2 . Once the dairy has taken on the flavours of the cereal , strain all the cereal out of the liquid and discard .
3 . Meanwhile place the gelatine leaves into cold water to bloom ( soften ). This normally takes about 10 minutes .
4 . Measure out 1 litre of the cereal-infused milk and place into a saucepan . Add the sugar and heat gently .
5 . Squeeze all of the excess water from the gelatine and add to the hot milk . You don ' t need to boil the milk , you just need to have it hot enough to melt the gelatine .
6 . Stir well but do not whisk as this will create bubbles in your panna cotta . You just want to make sure all of the gelatine is dispersed evenly in the liquid .
7 . Pour the milk evenly into 6 cereal bowls and set in the fridge . The panna cotta should have a slight wobble but won ' t set hard . This normally takes about 4 hours .
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