The Riverside Journals - Festivals Issue 38 - FULL | Page 45

Mango, Passion Fruit & Basil
At Drake’s this recipe is served with mango ‘leather’ and basil foam which are difficult
to make in a home kitchen. While the three components below work well together, you
could easily make just the panna cotta or the sorbet for a delicious dessert.
(Serves 8)
Passion fruit panna cotta:
600g cream
200g passion fruit purée
2 sheets gelatine
100g sugar
Boil the cream, then add the gelatine.
In a separate pan, warm the purée and the sugar
until dissolved.
Carefully stir cream into the passion fruit mix.
Leave to set in a rectangular metal mould or individual ramekins
Cut to 2.5cm x 2.5cm squares with a warm wet knife.
Mango Sorbet
500g mango purée
Juice of 1 lemon
90g sugar
Dissolve the sugar in a small amount of the mango puree.
Add the rest of the ingredients and freeze in a plastic container with lid.
Or, place in ice cream maker and continue as per instructions for machine.
Basil Butter
65g butter
45g picked and lightly chopped fresh basil leaves
1. Soften the butter and blend two ingredients together. Wrap in clingfilm and place
in freezer until needed for the Basil Crumb (see below)
Basil Crumb
65g basil butter (frozen)
20g milk powder
65g plain flour
10g corn flour
45g sugar
Pulse all ingredients in food processor until a green crumb has formed.
Spread on baking sheet lined with baking parchment and bake at 140 deg C for 6
minutes in a fan oven.
Remove and break up with a fork, place back in the oven for further 3 minutes and
repeat process till cooked, (normally 12-15 minutes).
Decoration
Thai Basil Cress
Mango

Meringue shards

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the riverside journals

To Serve:
Place panna cotta on plate and make a small pile of basil crumb. Place scoop of
mango sorbet carefully on top.