The Castle Hotel Recipe

Vanilla Pannacotta with Lavender Shortbread

Ingredients – Vanilla Pannacotta

  • 200gm Caster Sugar
  • 400ml Double Cream
  • 100ml Milk
  • 2 Sheets Gelatine Leaf
  • 1 Small Vanilla Pod

Ingredients – Lavender Shortbread

  • 280g Butter (softened)
  • 220g Caster Sugar
  • 280g Plain Flour
  • 150g Corn Flour
  • ½ teaspoon baking powder
  • 1 tablespoon lavender flowers (dried)

Vanilla Panacotta

Split the vanilla pod down the middle and scrap out the seeds. Slowly bring the Cream & Milk to boil in a heavy based sauce pan. Once boiling immediately remove from heat and stir in the caster sugar and add the vanilla seeds and empty vanilla pod. Return to low heat for a further 5/6 minutes or until the mixture has reduced by a 1/3.

Meanwhile soak the gelatine leaves in cold water until soft. Remove Mix from heat then add in the soft gelatine leaves and stir for a further minute, or until gelatine is fully dissolved. Remove Vanilla pod and leave to cool to just above room temperature. Gently whisk mixture again to spread the vanilla seeds evenly through the mixture and pour mix into four daria moulds (Ramekins or even tea cups will do.)

Set in fridge for at least 1 hour or until mixture has set. To remove from mould run outside of moulds under hot water for 20 seconds and turn out the Vanilla Panacotta to serve.

Fresh fruit of your choice completes the dish.

Shortbread

Rub all the ingredients together until mix is fully incorporated. Smooth in to a non-stick tray about 2cm in thickness and prick the surface with a fork. Bake for 25 – 30 minutes at 170 degrees.

Chef Steve Bruce at The Castle Hotel, Bishop's Castle

Q. Favourite ingredient (and why)?

A. English asparagus because you know summer is not far away.

Q. Favourite meal at home?

A. Rare rib of Shropshire beef with crisp roast potatoes and fresh veg from my garden.

Q. If you weren’t a chef, what would you be?

A. Estate agent as I love looking around property.

Q. Favourite chefs?

A. Heston Blumenthal.

Q. Best meal you’ve ever had?

A. Portmeirion Hotel overlooking the sea.

Q. Favourite cook book?

A. Rick Stein - Seafood.

Q. Favourite wine?

A. Chilean Sauvignon Blanc from Tanners.

For more information about dining at The Castle Hotel in Bishop's Castle please click here or telephone 01588 638403. 

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