J. Atkinson & co. of Lancaster coffee panna cotta

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 11th April 2012

J. Atkinson & co. of Lancaster coffee panna cotta

J. Atkinson & co. of Lancaster coffee panna cotta, Goosnargh duck egg crème anglaise, orange foam with nectarines, Grasmere gingerbread crumb.
Cooked by 2012 Cumbria Young Chef of the Year Scott Fairweather.

Ingredients

  • 2 ltr Double cream
  • 1 ltr Whole milk
  • 2 Duck eggs
  • 4 Gelatine leaves
  • 100g Caster sugar
  • 1 Vanilla pod
  • 2 tsp coffee
  • 50g unsalted butter
  • 400ml fresh orange juice
  • 100ml dry white wine
  • 10g sugar ester emul T15
  • Ginger bread

Method

For the custard boil 50ml milk, 50ml cream & 1/2 vanilla pod and pour over 2 duck egg yolks & 15g caster sugar that have been whisked together until pale in colour. Thicken gently over a low heat, pass through a chinois & cool.
Bring 1/2 pint of milk, 1/2 pint cream, 80g caster sugar, 1/2 vanilla pod & 2 tsp ground coffee to the boil, remove from the heat & add 4 leaves of softened gelatine. Place in dariole moulds & set in the fridge.
Reduce the orange juice by half over a high heat.
Bring the white wine to the boil, add 200ml double cream & the orange juice, remove from the heat & slowly add 50g butter whisking continuously. Place the sugar ester in a pan with 150g water and bring to above 55 degrees to dissolve. Stir this into the orange, foam the sauce with a hand blender & collect with a spoon.
Turn out the panna cotta using a blow torch, place a spoonful of custard alongside it, garnish with nectarine segments, the orange foam, and gingerbread crumbs.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you