Fresh herbs can take a dish from good to great.
Whether fresh or dried, adding herbs is an easy way to increase the aroma and flavour of any dish without having to add fat, sodium or unwanted calories!
Many folk have herbs in their gardens or on their kitchen ledges but don’t use them to their full potential. They’re sometimes forgotten about and really not much is done with their herb garden. So get picking, learn about drying herbs and of course get cooking!
Below, Theo Mannie, head culinary artist from Granny Mouse Country House & Spa loves experimenting with different herbs in his gastronomic creations; this thyme infused Panna cotta is sure to impress!
- 200ml cream
- 200ml milk
- 7g gelatine powder
- 3 tbspns water
- 50g honey
- 1 tsp vanilla extract
- 2 tbspns thyme sprigs
- Gin Berries
- 50ml Bombay Sapphire Gin
- 300g frozen raspberries
- 50g sugar
- 1 tsp thyme
- 50g cucumber skin and seeds removed & cut into cubes
- Combine the milk, cream, honey, vanilla extract and thyme in a saucepan.
2. Place this over medium heat.
3. Cook until the mixture begins to boil gently and the honey has dissolved.
4. In the meantime, dissolve the gelatine in the water then add this to the milk and cream.
5. Remove from the heat and add the gelatine.
6. Pour into a mould and chill until set.
7. For the berries, pour the gin, frozen berries, sugar and thyme into a pan. Cook on medium high heat stirring continuously until the sugar has dissolved and the sauce resembles syrup. Remove from the heat, add the cucumber and allow cooling down.
8. To plate, remove the mould from the fridge and allow to come to room temperature.
9. Shake gently to loosen up the sides before tipping panna cotta on to the plate. It should come out easily. Arrange the berries and serve.
ENJOY YOUR PANNA COTTA!