42 UK TV Show Recipes

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This is 1 of 42 new recipes from last month's UK TV shows added to The

UK Recipe Archive this week. There are now 859 UK TV Show recipes on-

line at The UK Recipe Archive in both Mastercook and Mealmaster formats.

 

Also at The UK Recipe Archive are over 3000 recipes from the UK cable TV

shows of Carlton Food Network.

 

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* Exported from MasterCook *

 

Poached Summer Berries With Sauternes Wine

 

Recipe By : Fresh Food

Serving Size : 1 Preparation Time :0:00

Categories : Fresh Food New

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE SYRUP***

500 grams caster sugar

250 milliliters sweet white wine -- such as Sauternes

-- dessert wine

4 vanilla pods -- split with seeds

-- scraped out

1 star anise

1 2.5 cm cinnamon stick

225 grams raspberries

225 grams blackberries

225 grams strawberries -- hulled

225 grams redcurrants

***FOR THE FEUILLANTINES***

1 375 gram pac ready rolled puff pastry

icing sugar -- for dusting

***FOR THE PANNA COTTA***

4 gelatine leaves or 5 tsp powdered

850 milliliters double cream

300 milliliters milk

1 tablespoon caster sugar

Seeds scraped from 2 vanilla pods

 

Advance Preparation

 

1 For the Syrup: Add the sugar, wine, 250ml/9fl oz water, vanilla pods

and seeds, star anise and cinnamon stick to a large pan and heat gently

to boiling point.

 

2 Turn down the heat and simmer until reduced by two thirds to a syrupy

consistency. (At this stage, the syrup will keep for up to one week in

an airtight container in the fridge).

 

1 Put all the fruit in a bowl and pour the boiling syrup over it. Cover

the bowl with plastic film, punch a few holes in it and cool. (Store

the fruit in the syrup in an airtight container in the fridge for a

minimum of two days for the fruits to absorb the flavour).

 

2 For the Feuillantines: Preheat oven to 220C/Gas 7/Fan oven 220C. Roll

out the puff pastry to a 30cm/12 " square, dusting liberally with icing

sugar as you roll.

 

3 Roll up the pastry from each end until they meet in the middle,

dusting with plenty of icing sugar as you roll.

 

4 Cover with plastic film and chill for 30 minutes. Cut wafer thin

slices from the rolled pastry, shake off the excess icing sugar and

place on a baking sheet lined with silicone paper. Bake for 6-7

minutes. Leave to cool until crisp.

 

5 For the Panna Cotta: Put the gelatine leaves in 300ml/ 1/2 pint cold

water to soften for 10 minutes.

 

6 Put the remaining ingredients in a pan and gently heat until boiling.

Remove the gelatine from the water with a slotted spoon, add to the pan

and whisk until dissolved.

 

7 Put the pan over a bowl of ice to cool, and whilst still liquid, pour

into a 4cm/1.5 " deep, 23cm/9 " cake tin, and chill for 2-3 hours.

 

8 Carefully build up three layers of panna cotta with a feuillantine

between each layer, ending with a feuillantine on top. Spoon some of

the fruit around the feuillantine and panna cotta with a little of the

syrup.

 

Converted by MC_Buster.

 

 

 

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