Ann Forshaw’s Yogurt & Stem Ginger Panna Cotta, Yorkshire Rhubarb and Grasmere Gingerbread Crumbs

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 24th July 2013

Ann Forshaw’s Yogurt & Stem Ginger Panna Cotta, Yorkshire Rhubarb and Grasmere Gingerbread Crumbs

Dessert cooked by Jacques Verite from Bistrot Verite, Merseyside Young Chef of the Year 2013

Ingredients

  • Ingredients
  • 3 gelatine leaves
  • 25g stem ginger in syrup (from a jar), chopped
  • 250ml full-fat milk
  • 250ml double cream
  • 500ml Ann Forshaw’s yogurt
  • 100g icing sugar
  • Compote
  • Rhubarb
  • Sugar
  • Orange
  • Sweet Wine

Method

Method

To make panna cotta, chop up the ginger into a paste, warm up the milk, add the ginger, place gelatine in water, when the milk is warm add the gelatine and whisk.
Take off heat, now semi whip the cream, get 2 bowls one with ice in and one to go on top, place the warm milk in the bowl and whisk over the bowl with ice in.
Fold the yogurt into the cream, then when the milk is cold add the yogurt/ cream to the milk, mix, then add sugar to taste. Then place into glass. Leave to set in the fridge.
For the rhubarb prep it down to size, place on a tray sprinkle sugar over, then zest the orange and the juice from it, place parchment and foil over it, then place in the oven for round 10-15 minutes.
When the rhubarb is cooked get the juices place them in a jug then see how many ml you have if you have 500ml get 5g agar then place the juices into a pan bring to the boil.
Add agar and whisk for about 2 minutes then place in a container, leave to set, when set, place in the thermo mix and blitz till it is smooth.