Toasted Marshmallow Panna Cotta
What’s better than panna cotta, you say? Well, Toasted Marshmallow Panna Cotta of course! Follow along as THATH Head Chef Dale da Costa, walks us through each step to making this masterpiece of a dish that will surely wow someone you hold dear.
- 500ml x litre milk
- 500ml x litre cream
- 250g x caster sugar
- 200g mixed marshmallow (toasted)
- 1 drop red tulip food dye
- 4 x gelatin sheets(bloomed)
- In a big pot, mix the milk, cream and sugar.
- Stir occasionally with a whisk over high heat
- While the pot simmers, add enough water to cover the gelatin sheets in a separate bowl. Put aside and let the sheets bloom.
- Arrange the marshmallow on a tray, and toast with a blow torch, careful not to set these on fire.
- When all the marshmallow pieces have been toasted, add these to the mixture in the pot.
- Drain the gelatin sheets and add to the pot.
- Stir well with a whisk.
- Add a drop of red tulip food dye to bring back some of the marshmallow colour.
- Take the pot off the heat and strain the mixture through a sift
- Pour the mixture into your desired moulds, then put these in the freezer
- Defrost the panna cotta half an hour before serving.
- Place in a bowl, then add granola, fruits and other garnishes you like, then serve.
With Valentine’s Day coming, this is one dish you can plan to serve up to the people you love or someone you’d like to impress!