Eggnog Panna Cotta with Crystalised Cranberries

I do love panna cotta and by adding the eggnog flavours to this recipe, it elevates to a whole new Yuletide tasting experience!

Makes 4

 

For the panna cotta

3 egg yolks

120g caster sugar

250ml milk

300ml double cream

3 tbsp white rum

Small pinch nutmeg

3 gelatine leaves

 

For the crystalised cranberries

60g fresh cranberries

1 egg white

100g caster sugar

 

Pinch nutmeg, to decorate

Small bay leaves, to decorate 

You will need 4 x 150ml glasses

To prepare the panna cotta, place the caster sugar into the egg yolks and whisk until smooth, light in colour and fluffy.

Soak the gelatine leaves in 100ml cold water until they are soft.

Heat the milk and double cream, rum and nutmeg in a saucepan over a medium heat until just hot.

Remove the gelatine from the water, squeeze out the excess liquid.  Then whisk into the hot cream mix.

Then while continuously whisking, pour the hot cream mix into the eggs and sugar mix.   

Pour or ladle the mixture into a jug and carefully transfer into the glasses filling them up to 1cm from the rim.

Leave to set in the fridge for at least 4 hours.

To prepare the cranberries, place them in a bowl.  Whisk the egg whites.  Spoon in 2 tablespoons of egg white and toss cranberries. Pour the sugar onto a plate and then roll the cranberries in until covered. Leave at room temperature to dry – this will take a couple of hours. 

To assemble, take the panna cotta out the fridge about 30 minutes before serving. Arrange the crystalised cranberries around the top and add the small bay leaves.

Catherine Celebrates airs RTE One on Monday 21st December at 7.30pm

Catherine Celebrates Christmas on RTE ONE this December as Catherine Fulvio serves up her favourite Christmas recipes, treats and hints & tips with Oysters, Potatoes and Bitters.

This Christmas will be unique with no-one knowing what COVID promises to bring us this Christmas whether we are naughty or nice, will we be able to meet with family and friends or just stay close to home and celebrate with immediate family. Either way, Catherine Fulvio will show us how to do it in style with tasty treats, using delicious Irish artisan producers that won’t break the bank. ‘Catherine Celebrates’ will air on Wednesday 21st December at 7.30 pm.

Catherine Fulvio virtually meets some of Ireland’s finest artisan producers that are currently supplying us with unique and wonderful tasty choices.

Carlingford Oyster Company

Carlingford Oysters was established in 1974 by Peter Louët-Feisser and is currently managed by his son Kian and his wife Mary. With a team of 18 they produce 2,500,000 oysters annually. They airfreight oysters worldwide with customers in London, Milan, Hongkong, Singapore, Taipei, Bangkok and Beijing as well as all over Ireland.A family run business, Carlingford Oyster Company has the privilege of working in spectacular

natural surroundings of Carlingford Lough where oysters have thrived for many centuries. Kian and Mary are passionate about their oysters and nature has created the ideal location to grow oysters right on their doorstep.

The unique sweet taste and high meat content of the Carlingford Oyster is one of nature’s real treasures. However, they are not the only ones to discover this secret as their award-winning oysters are found on the menus of many of the world’s most exclusive restaurants. Carlingford Oysters have been awarded 3 stars at the Guild of Fine Foods Great Taste Awards in 2018 and 2020 and 2 stars in 2016, 2017 and 2019. They received the Gold Medal at the 2015 Cloudy Bay UK Oyster Championships. At the Irish Blas na h’Eireann Food Awards they received a silver medal in 2017 and Gold in 2020.

www.carlingfordoystercompany.ie

Ballymakenny Heritage Potatoes

Ballymakenny Farm Heritage and Specialty Potatoes started as a hobby for Maria Flynn in 2015 when she grew some Violetta Specialty Purple Potatoes and took to social media to reach out to chefs.  With the help of her husband David the first crop of Ballymakenny Farm Violetta Potatoes appeared in chefs’ kitchens in Oct 2015. 

What has happened in the last six years is nothing short of incredible. Ballymakenny

Farm now focus only on growing for chefs. This season a curve ball hit with the Covid 19 pandemic, but they are still receiving fantastic support from their wholesalers and supplying our #PotatoParcels into small independently owned grocery shops, bakeries, coffee shops and butchers. Chefs doing take away service are also still playing a big part of their season.

Ballymakenny Farm are also due to feature with Dunnes Stores Simply Better Range this month. An all Irish roasting tray of potatoes featuring Red Emmalie and Mayan Gold.

https://ballymakennyfarm.com

Off the Cuffe Bitters

Off The Cuffe Bitters are literally handmade by Jarrod Cuffe at the Chocolate Factory, Kings Inn Street, Dublin using Irish Newmake Whiskey Spirit. That is the distilled spirit produced at an Irish whiskey distillery before it is rested in a barrel.This is important as Off The Cuffe has been crafted to enhance the wonderful whiskeys, gins, vodkas and

other spirits being made on the island of Ireland today.

Off the Cuffe Bitters are characterized by purity of flavour. This is due to the quality of the Newmake, the use of organic herbs and the by-hand extraction process. Highly concentrated Off The Cuffe Bitters are an exceptional addition to the bartender’s palette.

Cocktails have become a very important footfall and revenue driver for premium bars, as the cocktail revolution has taken hold in Ireland. At last, there is a beautifully crafted premium bitters brand made in Ireland, for the best bars to use in exceptional cocktails. an exceptional brand from Ireland for the best bartenders in the best bars promising;

  • Exceptional flavour from natural ingredients
  • No Artificial colours or Sweeteners
  • Made using organic botanicals
  • Ingredients individually infused to insure each distinct flavour truly sings
  • Made With Irish Whiskey Newmake • Made in Ireland

https://www.offthecuffe.info

Season 3 Episode 4 – Contestant Info

Our contributors are sisters Nikki and Jill. Jill has been living abroad since she was 18.  She lives in Gran Canaria with her daughter Carolina.

Nikki is married to husband Niall who is the 2nd youngest of 14, lots of nieces and nephews. My sister Jill firstly lived in Majorca then moved to Ibiza where Nikki and Jill ran an Irish Bar called Finnegans Wake and we had another bar and Restaurant, after divorcing she then moved to Gran Canaria, over 20 years ago now, where she settled.  Nikki opted to return home to take care of their parents and she currently runs a B&B where she enjoys meeting people from all around the world.

Jill finished school and wasn’t too sure what she wanted to do so took up a job working as an au pair in Spain, and has lived abroad since she was 18,  she is now longer living away from Ireland than she ever lived in Ireland. Jill and her daughter Carolina own and run a legal  & consultancy firm in Las Palmas, the Capital of Gran Canaria and when she is not at work Jill enjoys the outdoors – she goes walking and enjoys a round of golf from time to time.

In this episode, we first meet Nikki at the Powerscourt Gardens to find out who is the family member living away from home.  Later Nikki rustles up the dish that reminds Jill of home in Bray, a Pork and Prunes dish.

Catherine then travels to Anfi Tauro in hope to replicate Nikki’s dish and bring a taste like home over to Jill.

We are looking for contributors for the next series of Tastes Like Home. So if you have a loved one living abroad and they desperately miss a recipe that you can cook, we would love to hear from you. You can apply online by clicking here or if you would prefer you can download a printable version of the form here. All printable forms should be returned by post to

Tastes Like Home, Care of Another Avenue Ltd, 14 Clyde Road, Ballsbridge, Dublin 4, Ireland, D04 KP74

Alternately you can pop your form into your nearest Londis store which you can locate here

 

 

BACKGROUND

Growing up on a farm in Ireland, Catherine can really appreciate the source of our daily ingredients and actively thinks about the way our food is produced. Now third generation at Ballyknocken House, Catherine’s Irish blood and Italian heart is a winning combination.

With her effervescent charm and personality, Catherine Fulvio is an ardent supporter of fresh local produce and one of Ireland’s top culinary stars. Born and raised at Ballyknocken, a working farm, Catherine has an inherent knowledge and understanding of food and cherishes the land and its produce. An expert cook her recipes reflect seasonal, easily sourced, quality ingredients and she is known for her no-fuss approach to food with a twist, often Italian!

CAREER

Today Catherine is the proprietor of Ballyknocken House & Cookery School and an award-winning author of five cookbooks with three TV series under her belt. As well as hosting regular cookery classes, both public and private in the cookery school, Catherine tours the island of Ireland making appearances at festivals and events, hosting fund-raising Cookery Demonstrations for sports organisations, schools and other public and private events drawing crowds of up to 600.

Back home at Ballyknocken Catherine, and her team of expert tutors welcome international guests as well as playing host to corporate and team building events in the Cookery School on a daily basis. Through her work she has firmly established herself as a familiar face on TV screens both at home and abroad and she plays an important role in educating the next generation on food and food production related issues.

She is a regular on national radio and TV in Ireland and she is also the food writer for one of Ireland top-selling weekly magazines, the RTE Guide, and a regular contributor to the Irish Country Magazine.

She has just completed filming on the second series of Lords & Ladles, with Derry Clarke and Paul Flynn, and this is due to air on RTE 1 in September 2016. She is also currently finishing filming her own TV series, Tastes Like Home which will air on RTE in November. She has worked on two series of A Taste of Success with RTE and a further three TV series under her belt, “Catherine’s Italian Kitchen”, “Catherine’s Roman Holiday” and “Catherine’ Family Kitchen” which have aired in over a dozen countries. She has had live TV appearances in the UK on the ever-popular, BBC Saturday Kitchen and in America on the NBC’s Today show where she has appeared numerous times on the top morning show.

Her latest cookbook, A Taste of Ballyknocken, will be released on October 21st and will be available in all good bookstores nationwide.

An innovative entrepreneur, Catherine continues to expand her career, recently connecting with one of the world’s leading salad bowl producers. Food is the basis of Catherine’s very being, not only is it what she does for living it is how she lives – through her work, her cookery school and her family & home in Ballyknocken House & Cookery School just outside Ashford in Co Wicklow.