recipe of the month
RECIPE NAME: Panacotta| AMOUNT Vanilla Pannacotta 4.5 0.750 20 5 Berry compote 1 1 1 1 1 400 Tuille 300 600 420 350 |
UNIT L Kg Sheets Ea Kg Kg Kg Ea Ea Ml Gm Gm Gm Gm |
INGREDIENT Fresh cream Sugar castor Gelatine Vanilla Bean Raspberries Blueberries Blackberries Lemon Orange Sugar syrup Unsalted Butter Icing Sugar Egg White Plain Flour |
PREPARATION |
METHOD
Vanilla Pannacotta: Put the cream in a pan with the split vanilla bean and sugar and heat gently while stirring, until almost boiling. Remove from the heat and add the soaked gelatine into the mixture until dissolved. Cool in a bowl while stirring, then pour into the dariole moulds and chill until set.
Berry compote: Put sugar syrup, sliced lemon and orange, and a handful of each berry into a pan and bring to the boil. Place frozen berries in a bowl, strain the mixture over it, and cool.
Tuille: Soften butter & crème with icing sugar. Fold in egg whites a bit at a time then fold in flour. Shape & bakeTo plate turn out panacotta in centre of plate, place tuille on top. Garnish around panacotta with compote & mint chiffonnade.
Yield: 30
Reservations
+61 2 9556 5111
Cnr. Grand Parade
& Princess Street
Brighton-le-Sands
NSW 2216 Australia
