week 20 - Gather Cook Feast

Back in a dark, gloomy January, when we could still go to the pub, hug people and watch Final Score on a Saturday, one of the very first things I set my sights on making for #cookbookchallenge was blackcurrant leaf panna cotta. Propped up in bed, browsing through a giant stack of cookbooks, this unusual twist on a classic immediately leapt out. 

Buoyed by the fact the Ewing confirmed there were blackcurrant bushes at the allotment, I excitedly began planning what type of cream to use and which gelatin would work best for the perfect wobble.

Of course, in my excited fervour, I had neglected to consider that there wasn't a bud on any branch yet, let alone the handfuls of big, green leaves that are needed to infuse the dairy, giving the delicate dessert its gently perfumed flavour. And, furthermore, they wouldn't be ready until the end of May, just before the bushes start to fruit and the leaves lose some of that flavour as the plant puts all it's energy into the intense dark purple berries.

Not known for my patience, I waited, and waited, and waited some more. Inspecting the progress every time I visited the allotment; rubbing the leaves gently between my fingers (try it next time your near a blackcurrant bush. Or fig tree, whose leaves can also be used to flavour panna cotta or ice cream); and checking how many were on each plant, lest I stripped them bare.

Finally, they were ready. Of course, by this point the idea of artisan cream and different setting agents had been replaced by queuing up to get into the corner shop in the hope they would still have some milk, but I did successfully manage to get gelatin and vanilla paste (which has all the lovely speckles in it that are missing from extract) plus cream and fresh raspberries.

Alongside I also made rye flour shortbread, which was inspired by the recipe on the back of a bag of rye flour delivered by Dove Farm. Made from rye flour, butter, sugar and ground almonds. I would highly recommend it as an accompaniment, or just to scoff warm from the oven with a cup of strong coffee. If you haven't got a bag of the specific flour in question to consult, you can find the recipe on their website.

Blackcurrant Leaf Panna Cotta

Serves 2

225 ml double cream

50 ml whole milk

handful of blackcurrant leaves (around 15/20) 

1 tsp vanilla bean paste or extract

25 g of caster sugar

1 1/2 leaves Dr Oetker gelatine

serve with

Fresh fruit (I used raspberries)

Shortbread fingers or crunchy biscuits of your choice

Wash and dry the blackcurrant leaves.

Place the cream, milk, blackcurrant leaves and vanilla in a lidded box and place in the fridge overnight to infuse.

The next day, tip the cream mixture and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Bloom the gelatine leaves in a little cold water until soft.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among two ramekins and leave to cool. Place into the fridge for at least four hours, preferably overnight, until set.

To serve, run a knife around the edge of each panna cotta, dip each mould into hot water for five seconds and then turn out onto a serving plate. 

Garnish and serve immediately.