Some St Valentine's Relish
Relish Publications are sharing the love this week with a range of recipes for a great Valentine's Day celebration with a loved one. This recipe features in the latest Relish Oxfordshire and Cotswolds Book, courtesy of Ronnie's of Thornbury.
PASSION FRUIT PANNA COTTA, ROASTED
PINEAPPLE & MANGO SORBET
SERVES 6
Botrytised Viognier 2010, Trinity Hill
(New Zealand)
Ingredients
Panna Cotta Base
1.5 ltr whole milk
80g caster sugar
3 leaves bronze gelatine
1 x (8cm x 18cm) mould
Passion Fruit Topping
150ml passion fruit purée
50ml water
60g caster sugar
2 leaves bronze gelatine
2 passion fruit
Mango Sorbet
60g caster sugar
100ml water
120ml mango purée
1 egg white
Mango Gel
180ml mango purée
40g caster sugar
11
/2g agar agar
Roasted Pineapple
1 large pineapple
freshly cracked pepper
Garnish
6 coconut tuiles
PASSION FRUIT PANNA COTTA, ROASTED
PINEAPPLE & MANGO SORBET
Method
For The Panna Cotta
Bring the milk to a boil, reduce to 500ml, add the sugar and
liquidise to re-incorporate the milk solids. Soak the gelatine in
cold water and add to the hot condensed milk, mixing
thoroughly. Line a mould (approximately 8cm x 18cm) with a
sheet of clingfilm. Pour the condensed milk into the mould and
place in a fridge to cool and set for two to three hours.
For The Passion Fruit Topping
Bring all the ingredients to a boil, scooping in the fruit from the
passion fruit. Soak the gelatine in cold water and add to the hot
liquid. Leave to cool. Once the passion fruit liquid is at room
temperature, pour it onto the panna cotta which should be set.
Chef’s Tip
Place an upside down ramekin in the pot with the milk
while you reduce it. This will stop the milk from boiling
over. The milk should be reduced as quickly as possible
without letting it stick to the bottom of the pan.
For The Mango Sorbet
Place the sugar and water in a pan and heat until the sugar is
dissolved. Add the mango purée and pour into an ice cream
churner. Add the egg white and churn until set. Transfer to a
container and freeze.
For The Mango Gel
Place all the ingredients into a pan and bring to a boil.
Simmer for three minutes and leave to cool. Once set, liquidise.
For The Roasted Pineapple
Cut the pineapple six slices, about 1.5cm thick. Using a cutter,
cut the slice into a disc, removing the skin and cut out the core.
Season with freshly cracked pepper and grill in a non-stick pan.
To Serve
Take the edges off the panna cotta with a sharp, hot knife and
cut into six nice slices. Place a spoonful of the gel on each plate,
drag a spoon through it and place the panna cotta on top.
Place a piece of roasted pineapple on each plate and top with
mango sorbet. Garnish with a coconut tuile and serve.
Mark Carton
0191 5641444
About Relish Publications
Relish Publications are an independent publishing house offering an exclusive guide to the UK's Finest Restaurants and Chefs. Each Restaurant has been hand-picked by Relish and represents the very best each region has to offer. Selecting a highly acclaimed venue to dine at couldn't be easier. We offer you a full biog about each Restaurant, stunning photography and FREE use of the chefs' exclusive recipes so that you can cook like a Michelin starred chef in your own home.
The series of beautiful hard back recipe books, featuring recipes from the region's finest chefs are available from our bookshop, the featured Restaurants and on Amazon. They make perfect gifts for travellers and foodies alike. These ingredients are what make this Relish Restaurant Guide genuine and unique.
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