Serves 6
Panacotta
• 375ml thickened cream
• 375ml full cream milk
• 130g caster sugar
• 1 vanilla bean (split, scraped)
• 1 cinnamon stick
• 1 star anise
• 3 sheets gelatin (gold)

• 10g dried lemon verbena leaf

Bring cream, milk, sugar, vanilla, cinnamon and star anise to a simmer for approx 3-4 mins (do not boil). Remove from heat. Soak gelatin in cold water until soft. Squeeze out water, Add to warm liquid together with Verbena. Stir and leave to infuse. After 20 mins strain liquid through a fine strainer and chill.

Stir every 15 mins until mixture thickens. Pour into individual moulds and chill at least 6 hours before serving.

 

Moscato Syrup
• ½ cup each of sugar, water and Moscato
• 1 vanilla bean
• Zest of half a lemon
Simmer water and sugar until liquid has reduced by half. Add vanilla, lemon, Moscato and reduce till slightly syrupy. Set aside to cool. Garnish with fresh organic raspberries. Dip moulds into hot water for two seconds to loosen panacotta. Unmould onto plates. Serve with fresh organic raspberries and drizzle a little sticky Moscato sauce around.
Chef: Clinton Camilleri Regional Wine Match: Hanging Rock “S” Sweet Verdelho