Monday 19 February 2018

The Picnic

Paul Kelly

The Picnic


White chocolate picnic rug transfer (available from La Rousse Foods,

Ice-cream maker

Kitchen blow torch For the toasted milk panna cotta 175g powdered milk

375g double cream

60g sugar

8g gelatine

1 vanilla pod


To make the panna cotta, toast the powdered milk in the oven and combine it with the double cream and sugar in a saucepan and boil. Remove from the heat and blend for two minutes with a hand blender. Stir in the gelatine and mix until disolved. Pour mix into moulds and put in the freezer.

For the strawberries 10 Wexford strawberries, cut into quarters

Lemon juice

Icing sugar, to sprinkle


Squeeze lemon juice over the strawberries and sprinkle icing sugar over the top.

For the strawberry meringues

250g caster sugar

125g egg whites

Tiny drop of red colouring

Tiny drop of strawberry essence


Boil the sugar to 121°C and pour on top of the egg whites as you whisk them. Add the colouring and essence. Pipe the mixture on to a tray and dry in lukewarm oven overnight.

For the vanilla ice cream 1 litre cream

2 vanilla pods

16 egg yolks

200g caster sugar

50g trimoline (from La Rousse Foods)


Bring the cream to the boil. In a bowl, combine the vanilla pod seeds, egg yolks and sugar and pour the boiled cream into this mixture. Place the mixture back on the heat and cook for a further 10-15 minutes, stirring continuously until the mixture coats the back of the spoon.

Combine this mixture with the trimoline, put into an ice-cream machine, turn for 10 minutes, then remove and freeze.

To create the picnic

Assemble the strawberries, meringues, panna cotta and ice cream on a plate. Place a rectangle of the white chocolate picnic rug transfer on the top and use a heat source, such as a kitchen blow torch, to melt it. Paul says you could also use a paint scraper or hair dryer on a gentle heat to melt the transfer.

Irish Independent

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