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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.