- 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
J. Atkinson & co. of Lancaster coffee panna cotta
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
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.
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