Island Life Magazine Ltd June/July 2007 | Page 120

life - FOOD & DRINK
Isle of Wight
honey and thyme
panna cotta
By Mark Young
St Helens Restaurant

Panna cotta is a traditional
Italian dessert, similar to our
blancmange or egg custard –
creamy, wobbly and delicious

Serves 6
300ml double cream
75ml milk
125g Isle of Wight clear honey
Two generous sprigs of thyme
1.5 sachets powdered gelatine
Place milk, cream, thyme and
honey in a saucepan and heat
until just below boiling point. You
will know when it is hot enough
when small bubbles appear at
the edge of the saucepan.
While the milk and cream
mixture is heating, put 1tbsp
of water in a shallow dish and
sprinkle over the gelatine. Leave
to stand for a few minutes so
that the gelatine dissolves.

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When the milk and cream mixture
is nearly boiling, remove from
the heat and carefully pour in the
water and gelatine. Stir to mix
everything together and leave for
five minutes to cool slightly.
Pour into individual pudding
moulds or ramekins and leave to
set in the refrigerator overnight.
To serve: carefully dip the
moulds in hot water and wiggle
them to loosen the panna cotta.
Turn onto a plate and serve with
fresh Isle of Wight strawberries
and home made shortbread.

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