TANGERINE DREAM FROM TWELVE RESTAURANT

Everyone’s ‘glad all over’ at Fylde’s Twelve Restaurant!

To celebrate the Seasider’s success in reaching the Premiership play-off final at Wembley, they’ve created a celebratory dessert called the Tangerine Dream. A Lancashire inspired version of an Italian classic, the Tangerine Dream is a match made in heaven: vanilla scented, creamy panna cotta with a zesty tangerine jelly served with a tangerine sorbet. Life-long Seasider, Paul Moss - Chef Proprietor of Twelve Restaurant and Event Management – set the task to his Patisserie Chef, Graham Floyd. Paul said: “It’s unbelievable how well Blackpool have performed – they’re riding the crest of a wave, and it’s given the whole of the Fylde coast a real buzz. There’s been a great atmosphere in the restaurant – everyone’s talking about it. “We couldn’t resist making a special dessert to celebrate – the panna cotta and jelly will be served in a glass tumbler with a vibrant tangerine sorbet. This is a seriously delicious and well balanced dessert.” Twelve, the 2AA Rosette accredited restaurant located at Marsh Mill Village in Thornton Cleveleys, will be serving the dream team’s dessert from Friday May 21st and throughout the weekend. Proceeds will go towards Twelve’s 10th anniversary fund-raising programme to generate money for Trinity Hospice. Paul, who fondly remembers being taken to his first Blackpool match in 1971 against Birmingham City, added: “If the Seasiders make it to the Premiership, the Tangerine Dream might just be as popular as our special house dessert, the banana butty!” How to make Twelve’s Tangerine Dream Ingredients For the panna cotta: 3 gelatine leaves 100ml milk 1 vanilla pod, split lengthways, seeds scraped out 45g caster sugar For the tangerine jelly: 2 tangerines 200ml water 100g sugar 2 gelantine leaves Method For the tangerine jelly bring the sugar and water together to form a stock syrup. Segment tangerines and add to the syrup stock along with the rind from the tangerine, dissolve two gelatine leaves into the mixture. Allow jelly to cool and pour into a glass and set in the fridge. For the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Pour panna cotta mixture over the jelly, return to the fridge and set. Once set, add a second thin layer of jelly over the panna cotta. Serve with a tangerine sorbet. Please see attached pdf with the Tangerine Dream recipe card. It will also be featured on the news pages of Twelve’s website www.twelve-restaurant.co.uk Notes to Editors • Twelve Restaurant and Event Management is located at the Fylde’s historic gem, Marsh Mill Village, Thornton Cleveleys. It is jointly owned by husband and wife team, Paul Moss, Chef Proprietor, and Caroline Upton, Front of House Proprietor. • The restaurant is located directly underneath one of the tallest working windmills in Europe. The restaurant is a contemporary dining area and lounge bar. The restaurant is equipped with state-of-the-art kitchen facilities. • 2010 anniversary celebrations: Twelve Restaurant is celebrating its 10th anniversary with a series of special events. More details are available at www.twelve-restaurant.co.uk • Twelve employs 32 members of staff including Head Chef, Simon Ball, and Event Designer Dulcie Devlin. • Awards: Twelve Restaurant is the only restaurant in Lancashire to have Bib Gourmand status in 2010 which it has retained for the sixth year running; 2AA Rosettes; Lancashire & Lake District Life Restaurant of the Year 2004-2005; Ceda Grand Prix Awards 2008 – best kitchen design. • Twelve Restaurant is open six days a week, from Tuesday until Sunday, from 6.30pm and for Sunday lunch from 12noon-3pm.

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