1. Soak Gelatine leaves in cold water 2. Bring the milk, cream, sugar and vanilla to a light boil 3. Add the gelatine and stir until completely dissolved 4. Pour the mix into a muffin tray and allow to cool before refrigerating for 3-4 hours before serving
Poached Pears, Apples and Plums
2 Apples, Cored and cut in wedges 2 Pears, Cored and cut in wedges 2 Plums, stoned and cut in wedges 500ml Water 150g Brown Sugar 2 Cinnamon Sticks 2 Star Anise 6 Cloves ½ Lemon 25g Butter Pinch of brown sugar Brandy
1. Bring the water, lemon, sugar, cinnamon, cloves and star anise to the boil and allow to simmer 2. Add your fruit and poach until softened, remove fruit from poaching liquid 3. Melt the butter and sugar in a pan and add the strained fruits and some of the spices, lightly caramelise and add a drop of brandy 4. Serve with the Panna Cotta
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.