13/04/2026
You can’t see the lovely wobble on the gin and lime pana cotta, and the peanut butter cookies disappeared…the buns of the day are made with spelt flour and walnut oil…
Pana cotte
500 ml Greek yoghurt
300 ml 30 % cream
10g leaf gelatine soaked in cold water
150g of honey ( proper honey … yep from the garden)
50 ml gin
Zest of a whole lime
Juice of lime+ milk to make220ml
Heat the cream and milk to almost scalding and take off the heat
Put everything else in a big bowl and mix thoroughly.
Squeeze the gelatine and add to the warm cream/milk, stir to make sure it is dissolved .
Add the warm milk to the rest , by straining through a fine mesh sieve and stir until you have a smooth milky sauce.
Put into ramekins and let cool. Cover a place in the fridge. Turn out before serving. It’s cheating to serve in the pots.
Chef tip, grease you ramekins with oil ( rapeseed is good) I just put a little on some kitchen paper and wipe it round, just a tiny amount it helps them slide out.
Peanut butter cookies ( I’ve change to a new recipe)
185g home made smooth peanut butter
170g t45 flour
113g butter at room temp
50g white sugar
100g brown sugar
1 large egg
1/2 tsp baking powder
1/4 tsp fine salt
Vanilla extract
Mix very thoroughly, make into a sausage and chill in the fridge. When you are ready to bake, make small balls of dough and flatten slightly, 185º c for about 20minutes until golden and crispy.
