Summary

Give me cake or give me death cookies.

Sunday, 28 August 2016

Umeshu Jelly with Raspberry Panna Cotta – Recipe

Recently I was lucky enough to be invited to an umeshu seminar run by the Japan Centre and Shoryu, and since then I've been a little bit obsessed with the Japanese plum wine. I finally managed to segway it into a new recipe.


I sprinkled rushed amaretti over the top because of the almond notes in the umeshu (from the seed of the fruit). The flavours go really well together.


This takes a few hours to set, but is pretty easy to make. Well, mostly. The only hard part is balancing the glasses to get the jelly to set at an angle.


 Ready? Let's go.

Ingredients for Umeshu Jelly

12g gelatin, soaked in 2 tbsp water
100ml water
2 tbsp caster sugar
125ml umeshu
4 raspberries

Ingredients for Raspberry Panna Cotta

12g gelatine, soaked in 2 tbsp water
200ml raspberry purée (I just pressed some raspberries through a sieve and used the seed pulp as well as the juice)
3 tbsp caster sugar
200 ml double cream
1 tsp vanilla extract

To Decorate:

100ml double cream, whipped
Pocky
Crushed amaretti biscuits
Freeze dried raspberry bits

Method:

1. To make the umeshu jelly, bring the water to a simmer and dissolve the sugar in it. Take off the heat and stir the soaked gelatin in until melted, and then stir the umeshu in. Leave to cool to room temperature, divide between four glasses, and pop a raspberry in each glass. Set at an angle in the fridge for at least four hours.

2. Once set, make the panna cotta: bring the raspberry purée to a simmer in a small pan and dissolve the sugar in it. Take off the heat and stir the soaked gelatin in until melted, and then stir the cream and vanilla in. Leave to cool to room temperature,then carefully divide between each of the jelly glasses, pouring gently. Let set upright in the fridge for a further four hours.

3. Decorate with your bits and bobs, serve an enjoy.




Have fun!

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