Serves 6 30 minutes prep, plus overnight setting time in the fridge For the quince:Serves 6 Prep & cooking time: 75 minutes prep and cooking time Preheat oven to 180°C. Place the quince halves in a baking dish, cut side up. Top each quince half with 2 tablespoons of sugar. Pour in the hot water … Continue reading "Bay & vanilla panna cotta, roasted quince & crumble"

Serves 6 30 minutes prep, plus overnight setting time in the fridge

1. Soak the gelatine in a small bowl of cold water and set aside.
2. In a small to medium sized pan, combine the milk, cream, sugar, bay, and vanilla. Gently warm but don’t let it boil. Pour in the sugar, stir to dissolve, and take off the heat, immediately covering with cling film. Leave to rest in a warm place for at least 20 minutes allowing the aromatics to infuse with the cream.
3. After the resting time, remove the cling film, squeeze the gelatine leaves to remove water, and add it to the warm cream mixture, whisking in well to dissolve it completely.
4. Sieve the infused cream into a measuring jug, then pour into moulds or short tumbler glasses and put in the fridge overnight, or for at least eight hours.

For the quince:
Serves 6 Prep & cooking time: 75 minutes prep and cooking time

Preheat oven to 180°C. Place the quince halves in a baking dish, cut side up. Top each quince half with 2 tablespoons of sugar. Pour in the hot water around the quince and add the cinnamon and anise to the tray. Bake until the quince is golden and soft, about 1 hour. Remove the baking dish and let stand for 15 minutes, before serving.

For the crumble:
Prep & cooking time: 20-25 mins

Pre-heat the oven to 180°C and line a shallow roasting tray with baking paper. Combine all the ingredients in a food processor, or mix by hand, until the mixture resembles a sandy texture. Shake out on to the lined tray and cook for 15 to 20 minutes, turning from time to time, until golden brown. Leave to cool before serving which results in a crunchier crumble.

To serve:
Serve the panna cottas with slices of quince and some of the golden roasting liquor and a handful of crumble on top.

The Union’s team takes pride in hand making as much of their menu as possible in house, crafting ricotta, black pudding, crackers and ice creams by sourcing the very best ingredients they can from the East Sussex and Kentish larders. To find out more about their unpretentious, simple and restrained plates of food, and to book a table, visit theunionrye.co.uk or call 01797 229289.