Ingredients
- Cinnamon panna cotta
- 30g castor sugar
- 280ml milk
- 1 cinnamon quill
- 4 gelatine leaves
- 280ml cream
- Red wine soup
- 750ml red wine
- 140g castor sugar
- 125ml water
- 1 cinnamon quill
- 1 clove
- 10 black peppercorns
- 1 star anise
- ½ lemon rind
- 1 apple, sliced
- ½ beurre bosc pear, sliced
- ½ quince, poached*
Method
To make the panna cotta, place sugar, milk and cinnamon in a saucepan and bring to a simmer. Remove from heat, cover and allow to infuse for 30 minutes. Discard cinnamon and warm milk again. Soften gelatine in cold water. Squeeze out excess water and add to milk. Stir to dissolve. Allow to cool and add cream. Strain through a fine strainer and pour into four lightly greased plastic dariole moulds. Set overnight in the fridge.
To make the soup, place wine in a saucepan and reduce by half. In another saucepan bring sugar and water to the boil. Add to reduced wine. Add spices and lemon rind and allow to infuse overnight in the fridge. The next day, strain the soup through a fine strainer into a saucepan. Gently poach apple, pear and quince in the soup until just soft. Remove fruit with a slotted spoon. Chill soup in the fridge. Turn panna cottas out and place in bowl. Arrange fruit around panna cotta and pour over soup.
*Quince takes much longer to poach than apple and pear, so use it pre-poached for this recipe.
