Ingredients
Serves 6
200g (7oz) caster sugar
1 tbsp water
300g (10 ½ oz) blackberries
For the pannacotta
300ml (10fl oz) double cream
1 vanilla pod, split
100g (3 ½ oz) runny honey
150g (5 ½ oz) sheep’s milk yoghurt
300ml (10 fl oz) milk
8g (¼ oz) carrageen, rinsed
Butter, for greasing
Method
The addition of yoghurt to this classic Irish recipe makes it richer and creamier, as well as masking the potentially overpowering flavour of the carrageen itself. Use a good, thick, natural dairy yoghurt if the sheep’s milk variety isn’t available.
For the pannacotta, put the cream, vanilla, honey and yoghurt in a medium saucepan and bring slowly to the boil, stirring occasionally, then remove from the heat.
In another pan, bring the milk and carrageen to the boil, lower the heat and simmer very gently until the milk becomes slightly viscous, about 7–9 minutes. It is important not to make the milk too thick at this stage to avoid setting the pannacotta too firmly. Remove the vanilla pod, then combine the liquids. Pass the mixture through a fine sieve three times to remove all the carrageen.
Lightly butter six dariole moulds and line the bases with baking parchment. Fill the moulds with the cream and milk mixture and chill for 8 hours.
Put the sugar and water in a pan and bring to a boil. Add the blackberries, bring back to a boil and simmer for 2 minutes. Remove from the heat and leave to cool to room temperature.
To serve, run a knife around the edges and carefully unmould the pannacotta and place one on each plate. Spoon some blackberries and their syrup around the pannacotta.
Aga method
2-, 3- and 4-oven Aga
Heat the liquids on the simmering plate.
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