Catherine was not so much engaged at the theatre that evening, in returning the nods and smiles of Miss Thorpe, though they certainly claimed much of her leisure, as to forget to look with an inquiring eye for Mr. Tilney in every box which her eye could reach; but she looked in vain. Mr. Tilney was no fonder of the play than the pump-room. She hoped to be more fortunate the next day; and when her wishes for fine weather were answered by seeing a beautiful morning, she hardly felt a doubt of it; for a fine Sunday in Bath empties every house of its inhabitants, and all the world appears on such an occasion to walk about and tell their acquaintance what a charming day it is.
Nothenger Abbey - Jane Austen (1818)
Clementine Panna Cotta
A recipe of Maya Barakat-Nuq
Ingredients for 4 portion
For the Panna Cotta:
1 clementine zests & pulp
250 ml liquid cream
250 ml milk
1 vanilla pod
10 g vanilla sugar
6 sheets of gelatine (melted in a bowl of cool water)
50ml of Cointreau( orange liqueur)
For the clementine cream
50 ml of Cointreau ( orange liqueur)
10g vanilla sugar
4 small mould or glass
1) In a cooking pan add Cointreau , vanilla sugar, clementine zests & pulp over low heat for 15 minutes. Place in a blender & blend it.
2) Slit vanilla pods along it's length, then scrape the seeds using the tip of a sharp knife. Combine milk, cream, 50g sugar & vanilla in a cooking pan on medium heat. Heat for about 15 minutes but do not let it boil.
3). Add in melted gelatine sheets the blended clementine pulp & stir well till all combined. Pour the cream mixture in moulds & let it chill in refrigerator for at least 10 hours.
For clementine cream
1)Peeled clementine. Combine butter, vanilla sugar & clementine in a cooking pan. let it cook for 2 minute on low heat.
2) Pour in Cointreau & let it flambé . Let it cool .
3) Remove panna cotta from mould & topped with clementine cream.