Mascarpone panna cottas with raspberry and pomegranate molasses jelly and coral tuiles

Serves 6-8 (start 1 day before) Desserts and puddings

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Method

The day before, start by making the jelly and pulp. Put 300g raspberries in a pan with 21/2tbsp pomegranate molasses and 1tbsp sugar. Put over a low heat for a few minutes and stir to dissolve the sugar. Tip into a sieve set over a bowl to drain off the liquid, then put this liquid back into the pan.

Using a ladle, push the remaining contents of the sieve through in circular motions, so all the pulp goes into the bowl. Discard the seeds in the sieve. Put the 2 gelatine leaves in a small bowl and cover with cold water to soften according to the packet instructions. Add 1tbsp water to the raspberry juice in the pan and heat slightly. Lift the gelatine from the soaking water, allowing any excess to drip off, and add to the pan. Remove from the heat and stir to dissolve the gelatine, then stir into the raspberry pulp in the bowl.

Lightly oil the insides of 4 x 130ml jelly moulds and sit them upside down on kitchen paper to drain briefly. Put the moulds, the right way up, on a tray and spoon 2tbsp of the raspberry jelly into each, then put in the fridge and leave for around 45 minutes to set. Sort 12-16 of the best remaining raspberries and set aside in the fridge. Put the rest in a pan with the remaining sugar and pomegranate molasses and bring to a simmer for 1 minute. Pass the pulp through a sieve, leave to cool, then set aside in the fridge until ready to serve.

For the panna cottas, put the mascarpone in a bowl. Put the gelatine leaves in another bowl and cover with cold water to soften according to the packet instructions. Put the sugar in a pan with 3tbsp water and gently heat over a low heat to create a clear syrup. Remove from the heat and whisk the syrup into the mascarpone until smooth. Pour the cream into the same pan and heat gently until just warm. Lift the gelatine from the water, letting any excess drip off, and add to the cream in the pan, then remove from the heat and stir to dissolve completely. Mix into the mascarpone and leave to cool.

When cold but not set, spoon 8tbsp of the panna cotta mixture on top of the set jelly in each mould and leave in the fridge overnight. If making the tuiles, this can be done the next day, or up to 2 days ahead. Put the flour, 3tbsp of the oil, pomegranate molasses, 9tbsp water and a tiny amount of food colouring in a bowl. (If using a paste, dip the tip of a skewer into the paste and transfer to the bowl.) Whisk everything together.

Put a plate lined with kitchen paper next to the hob. Heat a non-stick frying pan over a medium-high heat and add the remaining 2tbsp oil. Ladle in about a third of the mixture from the bowl and swirl toan even thickness. It will splatter a lot, so turn the heat down a little or use a mesh shield if you have one.

The mixture will bubble and sizzle but as the water evaporates, the surface of the tuile will turn matt and stop sizzling with lots of tiny holes appearing. Lift out the brittle tuile with a spatula or tweezers, taking care not to break it, and put on the lined plate. Repeat with the remaining mixture. If making in advance, store in an airtight container.

To serve, unmould the panna cottas on to serving plates and top each with 2 raspberries, then spoon a little raspberry pulp on to each plate and add a piece or two of coral tuile, if using.

This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.