at home with James Martin - December 2012 - (Page 66)

Puddings with spirit! BREAK OUT THE LIQUEURS TO CREATE THESE SPECIAL CELEBRATION DESSERTS Pannacotta with pomegranate glaze Its silky smooth texture makes pannacotta one of the world’s sexiest desserts! Serves 4 You will need: ● 2 medium (11cm x 7.5cm) sheets of leaf gelatine ● 250ml double cream ● 50g caster sugar ● 50ml milk ● 15ml dark rum, or to taste ● Block of good-quality dark chocolate, for shavings For the pomegranate glaze: ● 20g caster sugar ● 275ml pomegranate juice 1 Soak the gelatine sheets in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum in a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Squeeze the gelatine leaves to remove the excess water, then add the gelatine to the cream mixture and stir until fully dissolved. Tip the mixture into a jug. Pour the cream mixture into 4 individual glass dishes, leaving enough room for the glaze. Leave to cool, then place in the fridge to set for at least 2 hours, or overnight. To make the glaze, heat a dry frying pan. Tip the sugar into the hot pan, followed by the pomegranate juice. Bring the juice to the boil and allow to bubble for 10-15 minutes, until thickened to a sticky, syrupy glaze. Leave to cool completely. Put the chocolate in the freezer for 10-15 minutes before serving. Pour the cooled pomegranate glaze over the pannacottas. Take the chocolate and run a knife along the at side of the bar to make shavings. Place on top of the pannacottas. Gordon says… 2 3 4 5 ‘At this time of year, it makes sense to prepare desserts that need minimal e ort, yet still deliver that “wow” factor. Pannacotta ticks all the right boxes – it’s easy to make, cheap and delectable!’ 066 | DECEMBER 2012

Table of Contents for the Digital Edition of at home with James Martin - December 2012

DIARY DATES
YOUR CHRISTMAS KITCHEN
UP THE ORANGE APPEEL
MEET MR MARTIN
THE CHEF DIARIES
FLAVOURS OF THE FUTURE
COOK LIKE A PRO
THE STAR EVENT
COOKING SOS
UNDER THE SEA
VEG OUT
JUST DESSERTS
WINE O’CLOCK
TASTEBUDS ON TEST
GUYS’ GIFT LIST
SANTA SPOILS FOR HER
FOR FOOD LOVERS
CHINESE, PLEASE?
THE ROAST WITH THE MOST
MARY CHRISTMAS
BAKE LIKE THE BEST
THE BIG CHEESE
FAT’S YOUR LOT
CLEAN UP
PINES AND NEEDLES
WINTER FOODIE BREAKS
ALL ABROAD
COFFEE BREAK
‘MY FOOD FANTASY TURNED INTO REALITY’
LAST WORD
EDITOR’S LETTER
FESTIVE WELCOME
NEWS AND VIEWS

at home with James Martin - December 2012

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