Events, recipes & behind the scenes gossip from the Showground

Back to blog

Filter News

A delicious festive dessert 23 Dec

Steven Bennett is head chef at the Comfy Duck and recently cooked up a storm in the Lincolnshire Kitchen at our annual Lincolnshire Food and Gift Fair.

"We regularly include a pana 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. We often make different variations using unrefined sugars for a healthier option and use honey, maple syrup or even coconut sugar and raw chocolate to alter the flavours and texture slightly. We make ours using the best local cream and milk giving it a luxurious silky texture. 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.

This recipe isn’t one we’ve served in the kitchen, but I regularly serve at dinner parties, the pomegranate helps to cut through the sugary vanilla cream and is an ingredient that’s used in a lot of wintery dishes."

You'll need

250ml cream
85ml milk
1 ¼½3 tbsp condensed milk
1pint pomegranate juice
3 tbsp Lincolnshire honey
1 pomegranate

What to do

Boil the cream, milk, condensed milk and vanilla in a heavy based sauce pan. 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 the 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 pana cotta’s are in the fridge, place the pomegranate juice and honey into a sauce pan, 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 over the delicious sweet pomegranate syrup over each of the pana cotta’s and sprinkle over the jewel like ruby coloured sacs of pomegranate seeds before diving straight in and enjoying this creamy dessert.

More from this category

Back to blog
How to make an eggnog latte
How to make an eggnog latte

Lincolnshire Food & Gift Fair exhibitor Two Chimps Coffee lets us in on how to make the perfect eggnog latte...

14 Nov
Pin Gin cocktails
Pin Gin cocktails

Everyone loves a cocktail, especially if it's made with Lincolnshire's own Pin Gin! The #LincsShowgirls can't wait to try these

28 Jun
Write your letter to Santa at the Lincolnshire Food & Gift Fair
Write your letter to Santa at the Lincolnshire Food & Gift Fair

We know how important it is for letters to reach Santa in time for Christmas, which is why at this year's Lincolnshire Food & Gift Fair you can write yours in Santa's Workshop and post it directly using our special post box!

11 Nov
Rural People Rural Lives - A Changed Landscape
Rural People Rural Lives - A Changed Landscape

A photographic and audio exhibition by photographer Rose Beddington explores how agriculture is no longer at the heart of rural life.

06 Dec
How to make bacon muffins
How to make bacon muffins

With Farmhouse Breakfast Week just around the corner, Ladies in Pigs share their recipe for yummy bacon muffins!

01 Nov

Get the latest from The Showground