Toasted Oat Panna Cotta with Raspberries (Serves 6)
- 400ml double cream
- 200ml whole milk
- 100g oats
- 60g sugar
- 1 sachet gelatine
- 400g raspberries
- 3 tablespoons caster sugar
- 1 tablespoon vanilla essence
- Optional topping extra: 3 shortbread biscuits
- Toast the oats by dry frying them in a frying pan. Watch them closely as and continue to stir them for around 8 minutes. When they’ve turned a dark brown colour remove them from the heat.
- Mix the milk and the cream in a bowl and bring to a simmer. Add the simmering mixture to the toasted oats and let steep for 10 minutes.
- Prepare gelatine as per packet instructions.
- Sieve the milk into a pan and discard the oats.
- Add the gelatine solution and sugar to sieved milk and bring to a simmer once more, whisking to incorporate all the gelatine and sugar.
- As soon as the milk is simmering pour it your panna cotta dishes (ramekins, duralex glasses, small terracotta pots etc) and leave in the fridge to set overnight or for at least 6 hours.
- Whilst the panna cotta is setting, mix the vanilla essence with the sugar, cover the raspberries with the sugar and leave to soak in the fridge for several hours.
- When ready to serve, add the now sweetened raspberries on top of the panna cotta.
- For an optional extra add some broken pieces of shortbread or stem ginger biscuits.
This week, Scottish Field is presenting a series of recipes courtesy of BenRiach Whisky.
These have been created by Ed Barnard from Right to Roam.
Chef Ed is based at Right to Roam, a culinary pop-up in Speyside and London exploring an affinity for food cooked on fire and in the outdoors using the best of local produce.
Today, we bring you a delicious dessert.