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.


  • 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


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.

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