insideSUSSEX Magazine Issue 16 - June 2016 | Page 53
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.
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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.