- Ingredients
- Raspberry jelly:
- 400g raspberry purée and 200ml water
- 12g carrageenan
- 3g lemon juice and 60g sugar
- 5 drops of raspberry essence
- Griottines vinaigrette:
- 200ml grapeseed oil
- 2 vanilla pods
- 100ml griottine juice
- Stock syrup:
- 50g sugar and 50ml water
- Gingerbread cannelloni:
- 440g flour and 30g baking powder
- 10g salt
- 6g ground cinnamon
- 4g ground star anise and 4g ground cloves
- 2g ground Szechuan peppercorns
- 2g ground cardamom
- 8g ground ginger
- 2g each of grated lemon zest and orange zest
- 200ml milk and 2 eggs
- 400g honey
- Kirsch ice cream:
- 1200ml milk
- 8 egg yolks and 100g sugar
- 200g milk powder
- Kirsch
- Crispy mint leaves:
- 20 large mint leaves and 25g icing sugar
- Crème Pâtissière:
- 4 egg yolks
- 60g sugar
- 25g plain flour and 2 teaspoons cornflour
- 280ml milk
- Kirsch mousse:
- 300ml double cream
- 150ml kirsch
- Kirsch caramel:
- 500ml kirsch
- To finish:
- 36 cherries
Cannelloni of Gingerbread, Kirsch Mousse and Cinnamon Ice Cream recipe by Daniel Clifford
Daniel Clifford
18th June 2018
Cannelloni of Gingerbread, Kirsch Mousse and Cinnamon Ice Cream recipe by Daniel Clifford
Cannelloni of Gingerbread, Kirsch Mousse and Cinnamon Ice Cream this recipe is from Midsummer House 2005 and features in Daniel Clifford's new book Out of my Tree.
We had started making cannelloni. Michelle had come up with the idea of the gingerbread. I added the kirsch mousse and the cherries and she did the rest.
Serves 6
Ingredients
Method
Raspberry Jelly:
Add all the ingredients to a pan and bring to the boil. Pass, transfer to a container and leave to set. Cut into a 4 by 6cm rectangle.
Griottines vinaigrette:
Warm the oil with the vanilla pods and leave to infuse for 20 minutes. Pass the oil through a fine sieve. Add the juice from the griottines to taste.
Stock syrup:
Bring the sugar and water to the boil.
Gingerbread cannelloni:
Mix all the dry ingredients together, beat all the wet ingredients together and then add the wet mixture to the dry mixture. Pour into a lined tray and cook at 80°c for 30-40 minutes. Freeze. Slice using an electric slicer on setting one, and then cut into rectangles using a stencil. Place onto a Silpat mat and brush with stock syrup. Cook at 200°c for 5 minutes. Roll around an oiled copper pipe until cold. Store in an airtight container using silica gel.
Kirsch ice cream:
Bring the milk to the boil. Whisk the yolks, sugar and milk powder together. Pour the boiled milk onto the egg yolk mix and cook until it reaches 82°c. Pass through a sieve, chill and freeze in 700ml batches using Pacojet containers. Add a capful of Kirsch to every 700ml before micro puréeing in the Pacojet.
Crispy mint leaves:
Cover a ceramic plate with cling film. Sprinkle leaves with icing sugar and lay them flat on the plate. Microwave on full power for 1 minute until crispy.
Crème Pâtissière:
Place all the ingredients in a pan and cook on a moderate heat for 5 minutes. Cool, and then pass through a fine sieve.
Kirsch mousse:
Whip the cream to the soft peak stage, fold in the kirsch and 350g of the crème pâtissière. Season with lemon juice and transfer into a piping bag.
Kirsch caramel:
Place the liqueur in a pan and reduce slowly until thick caramel is formed. Transfer to a squeezy bottle.
To dress:
Take the jelly out of the fridge 10 minutes before serving and place in the middle of the plate. Arrange the cherries and the mint leaves around the outside with the vinaigrette. Fill the gingerbread cannelloni with the mousse and lay it on top of the jelly. Finish with the ice cream and draw a line of caramel on top.
