Gordon Ramsay's Honey and Cucumber Panna Cotta
Gordon Ramsay's honey panna cotta served with diced cucumber in elderflower syrup and fresh strawberries.
Ingredients
| 500 ml | confectioner's cream | |
| 40 ml | fresh milk | |
| 55 g | honey | |
| 2½ | gelatine leaves, soaked in a little cold water | |
| ½ | cucumber, peeled and cut into cubes | |
| 1 tbsp | 15 ml | chopped fresh dill |
| 8 | strawberries, quartered | |
| 75 ml | elderflower syrup | |
| 50 ml | water | |
| 25 g | granulated sugar |
Instructions
(600 ml of liquid in total)
- Put the cream, milk and honey in a saucepan and warm it to 90 ºC.
- Add the dissolved gelatine to the saucepan and stir until it melts.
- Divide the mixture between 4 moulds and leave to cool before putting it in the fridge overnight.
- At the same time, combine the diced cucumber with the finely chopped dill and leave them in the fridge overnight.
- The next day, put the elderflower syrup, water and sugar in a small pan and bring to a boil. Let the syrup cool before pouring it over the diced cucumber.
- Portion the panna cotta onto a plate and serve with slices of strawberry and a full spoon of the cucumber.