Serves: 4
Time to prepare: 05 mins
Time to cook: 1 hr
Dietary requirements: Egg-free
Ingredients
500ml double cream
120g caster sugar
150g pinhead oatmeal
300g honey
7 leaves vegetarian gelatine
62ml whole milk
35ml Drambuie
1 tsp mixed spice to garnish
250g raspberries
3 sprigs mint
Instructions
Place 375ml of cream, milk, 62g sugar and Drambuie in pan and bring to boil.
Add 3 leaves of soaked gelatine to cream mix, pour into ramekins and set up in fridge.
Place honey in a measuring jug and top up to 1 pint with water.
Bring to boil and add 4 leaves of soaked gelatine.
Pour onto plates and place in fridge to set.
Toast oatmeal until golden.
Place raspberries in a pan (keeping enough back to garnish plates with three whole berries) with 30g of sugar, add a tbsp water and bring to boil. Sieve out the seeds and chill.
Whip cream with remaining sugar and marble in a spoonful of the coulis.
To plate: sprinkle oatmeal in a line off centre across the plate of honey jelly.
Demould Panna Cotta and place on plate.
Add a quenelle of the whipped cream on the oats
Dot the coulis around the edge of plate with dots getting smaller as they get towards the Panna Cotta.
Place three raspberries in the centre of the plate.
