480 ml goat’s milk
525 grams pure cream
100 grams caster sugar
5 gelatine leaves
1 vanilla bean
1) Soak gelatine in cold water. Scrap vanilla bean into the goat’s milk with the sugar and bring to a simmer.
2) Squeeze all the liquid out of the gelatine and add to the goat’s milk mix, making sure to whisk well to melt the gelatine. Strain the mix. Stir the pure cream into the goat’s milk mix and place in a large metal bowl.
3) Place inside another bowl
half filled with frozen ice and cool. Then pour into glasses and weigh the mix at 90 grams per glass. Refrigerate to set.
100 mls metaxa brandy
25 grams caster sugar
1/2 gelatine sheet
1) Soak the gelatine leaf in cold water. Heat the metaxa with the sugar until the sugar melts and comes just to a simmer. Add the drained gelatine sheets and mix well. Cool completely and then gently pour 1.5 cm over the pannacotta.
Walnut baklava mix
1 tspn ground cinnamon
1/4 tspn gound cloves
2 tbsp sugar
2 tbsp water
100 grams walnuts
4 sheets filo dough
50 ml clarified butter
1) In a small bowl, mix the cinnamon, cloves and nutmeg.
2) In a small pan, add the water and sugar and on low heat dissolve the sugar.
3) Add the walnuts and toss to coat. Cook stirring until all the moisture has evaporated and the sugar begins to caramelize. Transfer to the bowl with the spices and toss.
4) Cool on parchment paper. Chop finely. Pre heat the oven to 180C. Lay one sheet of filo on an oven tray and brush with butter and scatter a big pinch of nut mix. Repeat with two more sheets of filo and finish with the last sheet, brushing with butter but no nuts. Bake for 15 minutes until golden and dark brown.
5) Let it cool then break the walnut baklava into a crumble.
* To finish the dish sprinkle some of the baklava crumbs over the jelly and serve.
Vas Donoudis shares this delicious dessert, an Italian panna cotta with his very own Greek edge