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RECIPE Sweets for your sweet

Panacotta  Chef at Castleknock

Want to dazzle a loved one this Valentine’s Day with a fabulous home made dessert?  We have just the recipe for you: Vanilla Pannacotta with Apricot Chutney, from Neal Kearns, Head Chef at Castleknock Hotel and Country Club’s Award winning, Park Restaurant.   

While it looks the part, he promises it’s not too challenging, so don’t be afraid to give it a go.  You can even let us know how you got on by tweeting us a picture of your efforts using #AAFoodies, @AAInspector.  

Neal and his team have been awarded an AA Rosette for culinary excellence for the past 5 consecutive years.  To view their menus click here.  

Vanilla Pannacotta with Apricot Chutney

Apricot Chutney Ingredients:
-400gram dried apricot
-orange juice (enough to generously cover the apricots in the pot)
-1 vanilla pod scraped out
-1 shot of Bacardi rum

1.Finely dice the apricots and place into small saucepan
2.Add the rest of the ingredient and bring to a boil
3.Continue to simmer until apricots are soft to the bite, allow to cool down


Pannacotta Ingredients
-1200 ml cream and 300 ml milk (infused overnight with zest of 1 orange and 1 vanilla pod scraped out)
-300 gram caster sugar
-9 leaves of gelatine
-zest of 1 orange

1.Soak gelatine in cold water
2.Bring the milk and cream to a boil
3.On a lower heat simmer for about 5 minutes or down to 1/3 of the mixture
4.Remove sauce pan from heat, carefully squeeze excess water out of the gelatine and add together with sugar and zest to the sauce pan
5.Sit the sauce pan in a cold water bath and stir with spatula only till cold to touch
6.Strain through fine sieve
7.Portion into dariole moulds or small tea cups, and set overnight. 

To serve
Upturn pannacottas on to plates and garnish with pieces of the chilled apricot, with perhaps some mint and a glass of bubbly on the side?

Makes much more than two portions, but you can’t have too much of a good thing!!