Cuisinart SSB1U - Vanilla Panna Cotta with Berry Compote; Brioche Bread & Butter Pudding

brioche bread & butter
pudding
This variation of the classic English pudding uses brioche for a
richer flavour, of course you can use day old sliced bread if you
prefer.
Serves 4-6
Preparation time 10 minutes
Cooking time 30-35 minutes
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


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           
ovenproof dish.


of the Soup Maker on Simmer until just about at simmering point. Pour the
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Soup Maker and Simmer for 2-3 minutes until it has thickened use the Stir
button regularly to keep the custard smooth.
4. Layer the brioche triangles in the serving dish with the raisins scattered
between each layer (but not over the top to prevent burning).
5. Pour the warm custard over the brioche and then sprinkle the demerara
sugar over the top. Allow to stand for 5-10 minutes to let the custard soak
into the brioche.
6. Bake for 25-30 minutes until the filling has just set and the top is crunchy
and lightly golden brown.
Tip: 
good quality cooking chocolate into the milk before gently heating it in the
Soup Maker to allow the chocolate to melt.
62 63
vanilla panna cotta with
berry compote
         
ahead entertaining.
Serves 6
Preparation time 10 minutes
Cooking time 5 minutes plus 2-3 hours setting time
1. Make the fruit compote by placing the fruit in the Soup Maker with the icing
sugar. Turn the heat on to Simmer, and heat gently for 2-3 minutes until
the berries are starting to burst. Turn off the heat and Blend on level 1 until


2. Make the panna cotta by first soaking the gelatine in cold water for 5
minutes until it has softened.
3. Place the cream, milk, sugar and vanilla beans in the clean Soup Maker,
set the timer to 2 minutes and heat on Low, stirring intermittently until the
sugar has dissolved.
4. Squeeze the water out of the gelatine one leaf at a time. Stir each one into
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moulds and cool before chilling in the fridge for 2-3 hours.
6. Serve the panna cotta with some of the berry compote spooned over.
Tip: To remove the panna cotta, dip each one in a bowl of boiling water very
briefly before tipping onto the serving plates.
Berry Compote

raspberries and blueberries

Panna Cotta
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


save the vanilla beans and discard
the pods