Casting Rose Pannacotta

It starts with buck­ets and spades on the beach — the com­pul­sion to fill a con­tain­er, invert it, give it a smart tap and then tip a per­fect rep­lica out onto the sand. If you’re very good at it, you evolve into Auguste Rod­in or Rachel Whiteread, who filled an East Lon­don house with con­crete to make a cast of its interi­or. But, don’t worry. For the rest of us, there’s always pan­nacotta.

I’ve just found a beau­ti­ful 1920s china jelly mould in a junk shop — per­fect for the would-be sculptor inside myself. It had been look­ing eleg­antly beau­ti­ful on a shelf in the kit­chen, until I was inspired to use it by Peter Hone. Peter has a job title to mar­vel at — he’s a Mas­ter Plaster Caster. I dis­covered his work at my favour­ite place for archi­tec­tur­al sal­vage, LASSCO Three Pigeons in Oxford­shire. A man with such an impress­ive title needs a stately home — in this case, a derel­ict Tele­phone Repeat­er Sta­tion ren­ov­ated by LASSCO espe­cially to house Peter’s cre­ations.

The new Hone Exchange, a glor­i­ously eccent­ric build­ing, is now crammed with Peter’s mag­ni­fi­cent plaster casts of leaves, feet, anim­al skulls and heads.

After a happy half hour look­ing at the beau­ti­ful objects inside the Exchange, I was in the mood to cast my pan­nacotta.

ROSE PANNACOTTA

Makes 6 — 8 small pan­nacot­tas

  • 4 leaves gelat­ine
  • 600ml double cream
  • 170ml full cream milk
  • 175g caster sug­ar
  • 1 vanilla pod
  • 1 tea­spoon rose water
  • Strip of lem­on peel

Place the gelat­ine in a bowl of cold water to soften for ten minutes. Heat the milk, cream, lem­on peel and seeds scraped from the inside of the vanilla pod. When it is at sim­mer­ing point, remove from the heat and stir in the sug­ar until it is com­pletely dis­solved. Wring out the gelat­ine leaves and stir into the cream, one at a time. When they have dis­solved, add the rose water.

Remove the lem­on peel and pour the cream mix­ture into the moulds. When cool, put them in the fridge. They should be firm enough to turn out after a couple of hours. Dip the moulds into hot water for ten seconds and then turn them upside down onto plates. Wiggle them about a bit, if the pan­nacotta doesn’t flop out.

I served mine with a few sum­mer ber­ries and tiny basil leaves as well as with some rhu­barb that I poached in logan­berry syr­up with a couple of car­da­mons.

 

The 1920s jelly mould turned out to be just too statuesque for a pan­nacotta. The fin­ished pud­ding looked more like a vast white whale on the hori­zon. The mould has been restored to its shelf, where it con­tin­ues to look coolly beau­ti­ful. Far bet­ter were the ancient moulds I was giv­en when I was at uni­ver­sity.

I’ll nev­er qual­i­fy for the title of Mas­ter Plaster Caster, but am won­der­ing if my pan­nacotta could at least be A Pan­nacotta Can­tata.

Pan­nacotta should be small, del­ic­ate and dis­ap­pear in a few mouth­fuls. Above all, what you must remem­ber is that the per­fect pan­nacotta should achieve the kind of wobble you pray your thighs will nev­er have.

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16 thoughts on “Casting Rose Pannacotta

  1. Charlie, your blog posts always sur­prise me! You have a magic­al way of asso­ci­at­ing top­ics with your foods that is sur­pris­ing, yes, but so romantic, whim­sic­al and clever…which is why I adore com­ing here and read­ing your beau­ti­ful words. And you are def­in­itely a mas­ter panna cotta sculptress! Per­fect, simply gor­geous panna cotta — I have nev­er ever been able to turn out such per­fect panna cotta from molds and yours are beau­ti­ful. And what sum­mery, romantic fla­vors, per­fect for a del­ic­ate panna cotta and sea­son­al ber­ries. Beau­ti­ful as always. (do I gush too much?)

    • Jam­ie, you are a won­der­wo­man. Thank you for such a thought­ful and excep­tion­ally gen­er­ous com­ment. Far too gen­er­ous — and no, not too much gush for me!

    • I hope you enjoy them. If you’re not sure about the rose, you can simply leave that out. My daugh­ter always asks me if she can have hers plain.

  2. Charlie. This is my first vis­it to your blog and I won­der why I waited so long. Lovely to read and the pan­nacotta looked so simple! One fo my favour­ites but oh so hard to get right. I am going to try again.…

    • It’s great that you’ve dropped by, Sally and wel­come to Eggs On The Roof. I do hope you enjoy the pan­nacotta.

  3. Your pho­to­graphs make me think I want to eat Peter Hone’s plaster casts. The leaf in par­tic­u­lar looks so divine. I will be set­ting out to make my first pan­nacotta inspired by your cre­ativ­ity.

    • Per­haps a little rasp­ing on the throat, but beau­ti­ful all the same. Let me know how your first pan­nacotta turns out, won’t you.

  4. I love the way you write. That line about the wobble made me laugh out loud at the screen. Incid­ent­ally, I love all wobbly food, pan­acot­tas, jell­lies, baked cus­tards, chawan­mushi and chinese steamed eggs. Thanks also for shar­ing the beau­ti­ful pic­tures of your vis­it to LASSCO Three Pigeons, I’m jeal­ous!

    • I’m so glad to hear that the wobble made you laugh! Just what it was sup­posed to do. Thank you so much for leav­ing a com­ment — it’s some­thing I appre­ci­ate a huge amount. Chinese steamed eggs? I’ve nev­er tried them, but in the interests of wobble research I feel that I really must!

  5. Loved read­ing your blog .… First time here and love your nar­ra­tion . U shld write a book , per­fect Eng­lish, gram­mar in place and awe­some nar­ra­tion style.

    I could not help but laugh at you wobbly joke !! Love the vir­tu­al tour and loved the con­nec­tion u made. U will c me often here :))

    • Wel­come to Eggs On The Roof and thank you very much for your gen­er­ous com­ment. I’m happy to have made you laugh!

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