Serves 8 to 10

1lt. (1 3/4 pints) double Cream 135g. (5 oz. ) Caster Sugar 4 Vanilla Pods (split lengthways) 3 Gelatine Leaves (Soaked in Cold water to soften) Rind of 2 oranges Size 2 ramekins or dariole moulds

Place the cream and sugar in a saucepan. Split the vanilla pods, scrape the seeds into the cream, also add the pods. Bring to the boil, add the rind of the oranges take off the heat and add the soaked gelatine leaves, stirring well until the gelatine dissolves. Now sit over a bowl of ice, stirring occasionally until it starts to set. Pour into moulds and leave to set completely. To unmould, run the underside of the mould under hot water for a minute to loosen. Turn the pannacotta out onto plates and serve with a scoop of blood orange sorbet and a small glass of jelly.

Blood Orange Sorbet Serves 6

1/2pt. (275ml) Water 7oz. (200gm) Caster Sugar 3/4pt. (425ml) Fresh Blood Orange Juice Juice of one Lemon

Bring the water and sugar up to boiling slowly, until the sugar has dissolved. Then boil rapidly to make a stock syrup for about 5 minutes. Remove from the heat and add the orange Juice and lemon juice. Stir well and strain, again allow to cool completely before churning. Churn in your ice machine to soft ice texture.

Jelly of Blood Oranges serves 6 to 8 Half litre of blood orange juice 4 leaves of gelatine 8 floz (275ml) stock syrup

Combine the orange juice and stock syrup together in a saucepan, heat through gently. Soak the gelatine leaves in cold water to soften (this takes about 5 minutes) then take out, squeeze and add to the hot liquid. Stir until dissolved, take off the heat and pour into clear glasses, place in the fridge to set.

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der feinschmecker, jubilaeumsausgabe (30jahre)

themen ua 30 menschen denen gourmets viel verdanken, 30 jahre albert bouley, ducasse auch mal wieder und so fort.

sehr schoen: wolf thieme ueber 70er jahre resto-design, ich lach mich ja immer kaputt, wenn man da manchmal bilder zu sehen bekommt, aber er und sein kollege haben eine schoenen stunt hingelegt (selber lesen).

ansonsten feinschmecker wie immer.

oh, und ausserdem extra beilage fettes rezeptheft.

meine familie und ich - sonderheft suedtirol

auch wieder gut, die haben immer sehr leckere bilder, finde ich und man kann die hefte immer wieder zur hand nehmen. aber das sagte ich bereits. zur authenzitaet kann ich nix sagen, ich bin kein suedtiroler und war da auch noch nie, aber es macht appetit....

aber das ist gequirlte scheisse gestapelter salat. faellt den herren zum thema vegetarisch echt nicht mehr ein?