Louth chef shares fun winter recipe

Chef from Louth Steven Bennett in action.
Chef from Louth Steven Bennett in action.

Louth chef Steven Bennett is sharing a special recipe this festive season, especially for you - our Leader readers.

Steve is currently setting the local culinary world on fire at his restaurant, The Comfy Duck, based at the Oaklands Hotel in Laceby.

Why not have a bash at making Pomegranate Panna Cotta over the festive period.

Why not have a bash at making Pomegranate Panna Cotta over the festive period.

Recently there was even a visit from six celebrity chefs who have six Michelin stars between them. They went along for a private dinner and had their taste buds tingled.

Steven tells us a little bit more about his Panna Cotta.

He explains: “We regularly include a panna cotta on our dessert menu and give it a twist by using a seasonal ingredient that ramps up the flavour and adds textures to this delicious creamy dessert.

“It’s super simple to make and can be flavoured to suit all tastes.

“A tip, if you’re cooking at home, is to make sure you don’t overload on the gelatine as you’ll end up with something that’s rubbery and unpalatable.

“The pomegranate helps to cut through the sugary vanilla cream and is an ingredient that’s used in a lot of wintery dishes.”

Steven is also adding an extra string to his kitchen bow as he launches his new Youtube channel.

He will be debuting his cooking at home Christmas tips and tricks in the run up to Christmas Day.

To see him in action, please visit: https://www.youtube.com/channel/UCR-4f2EBPFOsLwPUlmg6_DA.

Follow the Leader for more recipes in the New Year.

The recipe: Ingredients needed: 250ml cream/85ml milk/ 1 ¼ gelatine leaves/½ vanilla pod, split and deseeded (save your old vanilla pods and place in a jar of sugar for Vanilla infused sugar, great for puds)/3 tbsp condensed milk/1 pint pomegranate juice/3 tbsp Lincolnshire Honey and 1 pomegranate.

Boil the cream, milk, condensed milk and vanilla in a heavy based saucepan. In a separate bowl, soak the gelatine in water until it’s a jelly-like consistency. Once the cream mixture has come to the boil, remove from heat before removing the gelatine from the water, squeezing out any excess and whisking into the cream mixture and pouring straight into 4 serving glasses and placing into the fridge (5-6 hours).

Whilst the panna cottas are in the fridge, place the pomegranate juice and honey into a saucepan, bring to the boil and reduce the heat, simmering this delicious juicy topping until it’s a quarter of its original volume, making a syrup like consistency. Leave to cool until you’re ready to serve.

To serve, drizzle the delicious sweet pomegranate syrup over each of the panna cottas and sprinkle over the jewel like ruby coloured sacs of pomegranate seeds, before diving straight in and enjoying this creamy dessert.