Planifolia Vanilla Panna Cotta with Yka Leaves Glaze, Sansho Leaves Macerated Fruits

Ingredients for the Panna Cotta

• 250ml double cream
• 150ml milk
• 60g sugar
• 1 Planifolia Vanilla pod seeds
• 4 leaves of gelatine

Ingredients for the Yka Leaves glaze

• 100g sugar
• 200g water
• 10g Yka Leaves
• 3 leaves of gelatine

Ingredients for the Sansho Leaves poached fruit

• 200g sugar
• 100g water
• 3g Sansho Leaves
• Strawberries, raspberries, blackberries, red and white currents

Method for the Panna Cotta

• Warm the cream and milk with the vanilla and sugar until the sugar has dissolved
• Soak the gelatine in cold water until softened then squeeze out and stir into the cream mix until melted
• Pour into moulds and then leave to set in the freezer. Remove from mould

Method for the Yka Leaves glaze

• Warm the sugar and water until the sugar has dissolved add the Yka Leaves until at allow to sit until the liquid has turned a vibrant pink then remove the leaves and melt in the gelatine and cool to blood temp
• Place the panna cotta on a cooling rack over a tray then pour the glaze over each one until coated evenly then set again in the fridge

Method for the Sansho Leaves poached fruit

• Place the sugar and the sansho leaves into a grinder and blitz to a fine powder
• Place into a pan and dilute with the water and warm until sugar has dissolved

To plate - Once the panna cotta has been place into a bowl plate decorate the fruit around and pour over the stock syrup and garnish with the Sansho Leaves

Recipe: Steve Walpole