Raspberry, Chocolate and Cherry
1 litre cream
5 gelatine leaves
1 vanila pod, split and scraped
Cherry Ice Cream
500g full fat milk
1 vanilla pod, split and scraped
130g caster sugar
85g egg yolk
300g frozen cherries
1tsp lemon juice
2tbsp tbsp sugar
70g dark chocolate
25g cocoa powder
Soak the glatine leaves in cold water. Place the vanilla pod and seeds together with the cream, sugar and raspberries into a pot and bring to a simmer. Remove the vanilla pod and discard. Squeeze the water out of the gelatine leaves and add them to the pan. Stir until the gelatine has dissolved. Mix together with a hand blender and pass through a chinois. Line a dish with clingfilm and set in a fridge. When set cut with a large cutter and use the left over panacotta to whip.
Cherry Ice Cream
Place the vanilla pod in a pan together with the cherries, milk and cream. Bring to the boil. Take off the stove and leave to the side for about 30 minutes for the vanilla to infuse. Mix the sugar with the egg yolks. Pass the cream mixture through a chinois onto the egg yolks and sugar. Mix and return to the pan . Heat up slowly, whisking continuously until the mixture is thick enough to coat a wooden spoon. Place in a pacojet container and freeze for 24 hours, or churn it through an ice cream machine.
Put the raspberries in a pan together with the lemon juice and sugar. Bring to the boil and leave to reduce till a bit thick. Mix and pass through a chinois. Chill until needed.
Heat the oven to 190C. Line a small baking tin with a baking sheet. Melt the butter and sugar together in a pan. Take off the heat and beat in the rest of the ingredients. Place in the dish and bake for around 15 -20 minutes. Chill and cut into small cubes to garnish the dessert.
Plate the dessert and garnish with italian meringue and fresh raspberries.