Island Life Magazine Ltd December 2011/January 2012 | Page 126
Dan Maskell's
Panna cotta with blood orange jelly
Ingredients
280ml double cream
90ml milk
45g sugar
1 gelatine leaf (3.5g)
soaked in a little cold
water
Blood orange jelly:
150ml blood orange juice
25g sugar
1 gelatine leaf (3.5g)
soaked in a little cold
water
Bring milk, cream and sugar to a simmer, remove
from heat and allow to cool slightly, squeeze out excess
water from gelatine and add the gelatine to the cream
mixture, stir until completely dissolved. Divide mix
between 4 glasses place in fridge to set.
To make the jelly:
Heat the sugar and juice together until sugar has dissolved,
squeeze out excess water from gelatine add the gelatine
to juice and stir until completely dissolved, allow to cool
but not set. When panna cottas have set divide the jelly
between the 4 glasses return to fridge to set up.
Library picture
At the restaurant we serve this with blood orange sorbet and
honey poached figs.
Kevin Hendy's
Poached pears in mulled red wine with Briddlesford clotted
cream and stem ginger ice-cream
Pears: Preparation time 25 minutes plus 8 hours to marinate
Ice cream: Preparation time 35 – 45 minutes
Ingredients
For the poached pears:
4 pears
1.5 litres red wine
(pinot noir)
300g caster sugar
10g Chinese Five spice
The peel of half an orange
Pour the red wine into a saucepan and
bring to the boil. Flame the alcohol
and burn off. Add the sugar, orange
peel and five spice and bring to the
boil. Leave to cool, then peel the
pears and place into the cooled red
wine. Leave the pears to marinate in
the syrup for 8 hours before cooking.
Bring the pears to a slow simmer and
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cook until soft. Leave to stand for 10
minutes before serving.
Fold the custard, clotted cream, sugar
and ginger syrup together in a bowl
until completely combined. Pour this
into an ice-cream maker and churn
according to the machine instructions.
(If you do not have an ice-cream
maker put the bowl into the freezer
Ice cream:
300g tub of top quality
ready-made custard
175g tub of Briddlesford
clotted cream
4 tbs syrup from stem
ginger jar
2 pieces stem ginger,
finely chopped
1 tbs caster sugar
for 1.5 hours or until the mixture
starts to freeze around the edges, give
the mixture a stir to break it up, then
repeat.)
When the ice-cream is completely
churned mix in the chopped ginger
and serve a generous scoop with the
poached pear.