Slow-roast rolled pork belly
Our October 2010 Good Food magazine cover recipe in all its crispy, crackly, melt-in-the-mouth glory
Yogurt panna cotta
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking and at least 3 hrs chilling
- More effort
- Serves 6
Skip to ingredients
For the panna cotta
- 2 ½ gelatine leaves
- 175g double cream
- 175g milk
- 100g golden caster sugar
- 350g yogurt
For the hunza apricots
- 100g hunza apricots(or unsulphered dried apricots), halved
- 50g demerara sugar
- 1 cinnamon stick
For the popcorn
- ½ tbsp vegetable oil
- 50g popping corn
- 25g melted butter
Nutrition: per serving
- kcal442
- fat27g
- saturates14g
- carbs42g
- sugars38g
- fibre2g
- protein7g
- salt0.4g
Method
step 1
The day before, mix the apricots with the sugar, cinnamon and 300ml water, and leave to soak.
step 2
To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile, heat the cream, milk and sugar together over a gentle heat, stirring until the liquid is steaming but not boiling. Squeeze out the gelatine, then stir into the hot liquid to melt. Pour through a sieve into a bowl. Whisk in the yogurt, then pour into six ramekins. Chill for 3-4 hrs or overnight.
step 3
The next day, simmer the apricot mix in a pan until the water is reduced and the apricots are sticky and soft. If the apricots are still firm, add another 300ml water and reduce again. Leave to cool to room temperature.
step 4
Heat 1 tbsp oil in a large saucepan with a lid on a medium-high heat. When hot, add the corn and cover with the lid. Hold the pan’s handle and lid, and when you hear the first pop, slowly shake the pan. When the popping dies down, remove from the heat, add the melted butter and season with salt.
step 5
To serve, place the apricots on the panna cotta in the ramekin and add some popcorn.
