Taste of Dublin Inspired Vanilla Panna Cotta Recipe By Oliver Dunne
Electrolux is happily returning as headline sponsor of Taste of Dublin 2015 which takes place on 11-14th June in the beautiful grounds of The Iveagh Gardens. Having supplied some of the world’s top restaurants for over ninety years this gives Electrolux an exclusive insight into the cooking demands of chefs and their professional kitchens. The four day gastronomic festival which celebrates ‘10 years of taste’ will showcase a host of top International and national chefs such as Michel Roux Jr., Tim Anderson, Ross Lewis, Oliver Dunne, Rachel Allen, Kevin Dundon, and many more!
The city’s hottest food festival will provide a wide variety of delectable features to include the Electrolux Taste Theatre, Electrolux Chefs’ Secrets and the Electrolux Secret Ingredient.
The ‘Electrolux Chefs Secrets’ will invite guests of Taste to participate and cook along with their favourite chefs. The interactive feature will offer visitors the unique opportunity to pick up hints, tips and techniques from some of the world’s leading chefs in a series of interactive cooking demonstrations. Visitors will be able to cook up a storm during the class using the latest cooking methods and skills using steam and induction technology then recreate the dish in their own home.
To celebrate this top chef Oliver Dunne has prepared a special Taste of Dublin recipe for you to try.
Vanilla Panna Cotta, Fresh Berries & Strawberry Consomme
Ingredients (Serves 4)
60g Caster Sugar
1 Vanilla Pod
25g Caster Sugar
Selection of Mixed Berries, Blackberries, Raspberries, Blueberries & Strawberries
Fresh Mint leaves
For the strawberry consommé remove the leaves from the strawberries and cut them into quarters.
Put them in a bowl with the water and sugar and cover tightly with cling film then place bowl over a pot of boiling water for 1-2 hours or until the juice is extracted.
Strain through a fine sieve and allow to chill in the fridge until serving.
For the Panna Cotta, boil the milk, cream, sugar and vanilla pod in a small sauce pan. Once up to the boil add the gelatine and stir until it has completely dissolved.
Divide the panna cotta mix into four small pudding moulds or ramekins and allow to set in the fridge for 3-4 hours.
To serve arrange the berries around the outside of serving bowl, place the Panna Cotta in the middle and pour over strawberry consommé.
Garnish with some small mint leaves.