Meadowbank Restaurant
Cambridge
SAFFRON POACHED PEAR WITH VANILLA GOATS’ MILK YOGHURT PANNA COTTA
Panna cotta
150ml double cream
1 vanilla pod (incl seeds)
1 tsp grated orange zest
150g castor sugar
4 gelatine leaves (soaked in cold water)
600ml Westhaven Dairy’s goats’ milk yoghurt
350ml double cream, lightly whipped
Bring 150ml cream, vanilla pod, zest and sugar to the boil.
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