Tony's Vegan Vanilla Panna Cotta | Ireland AM скачать в хорошем качестве

Tony's Vegan Vanilla Panna Cotta | Ireland AM

Tony Keogh is in the AM Kitchen this morning to serve Simon some melt in the mouth Vanilla Panna Cotta served with some beautifully rich Compote! It is, according to Simon, the perfect amount of "wobbliness". And it's vegan! If that's not enough to entice you, then I'm not sure what will! Find the recipe below and here: https://bit.ly/3MgGj3s For all the latest Ireland AM clips visit here: https://bit.ly/2PbW7LA​​​​ Panna Cotta Ingredients: 400g tin of good quality coconut milk 100g cacao butter 50ml soy milk 3 to 4 tbsp agave or maple syrup Pinch of salt 1 tsp agar powder or 1 tbsp agar flakes 2 tsp vanilla extract or seeds from 1 bean vanilla bean Compote Ingredients: 250g frozen or fresh hulled cherries 40g caster sugar 80ml water 20ml spirit [brandy or whiskey] Tsp vanilla extract Few drops of almond extract For the salted almond bark 100g dark quality chocolate 70% Small shard or button of cacao butter [optional] 2 tbsp toasted and salted flaked almonds You will need; 2 small saucepans, whisk, dessert glasses, rubber moulds, or a cling film lined muffin tray for the panna cotta, a little parchment paper to set the chocolate Recipe: 1) The panna cotta will need to be made at least 4 hours in advance if serving from a glass, If you are using a mould or cling film lined tray or tin it is best to leave it overnight to firm up fully. Over medium heat add the coconut milk, cocoa butter, liquid sweetener and salt to one of the saucepans. 2) Bring to a rolling simmer and whisk until all the cocoa butter has melted. While simmering whisk in the agar powder, ramp up the heat a little. 3) Continue to boil for about 30 seconds while whisking constantly. Remove from the heat and add the vanilla. 4) Pour the mixture into a jug and leave to cool for a minute or so if using dessert glasses, you do not want to crack glass if the mixture is just off the boil. Otherwise divide the mixture between 6 moulds or when cooled for a few minutes between 6 dessert glasses or tumblers. 5) Chill for at least 4 hours if using glasses or overnight if using moulds. 6) To make the compote add the cherries, sugar, water and spirit to the other saucepan and bring to a fierce boil for about 2 to 3 minutes. The purpose of this is 3-fold, it will burn off the alcohol, will activate the trace amounts of pectin in the cherries and it will make a syrup from the water and sugar. 7) Remove from the heat and add the drop or two of almond and vanilla. Set aside to cool. 8) To make the bark; melt the chocolate in a bowl in the microwave or over a bain-marie. Remove from the heat and stir in the fleck of cacao if using. This is simply to temper the chocolate and will give it a little sheen when it sets but is not necessary. 9) Pour the chocolate onto a sheet of parchment and spread it out into a thin layer using an offset spatula or the back of a spoon. Sprinkle liberally with the salted almonds and leave in the fridge to set. 10) When your panna cotta is ready you can unmould and drizzle with the compote syrup reserving a few cherries to sprinkle decoratively around the plate. 11) Break the almond bark and take a shard or three and slice them into the panna cotta. If you are serving from a glass, spoon the compote directly onto the panna cotta and decorate it with long shards of bark. 12) Enjoy!! #IrelandAM #SimonDelaney #TonyKeogh #PannaCotta