Kenco Cappuccino 10/19

Strawberries & Cream

Andy Chan, 2013 winner of the South West Chef competition, sous chef at The Castle in Taunton
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An exciting twist on a classic summer pud.

Ingredients

  • PANNA COTTA
  • Double cream 280ml
  • Semi skimmed milk 70ml
  • Caster sugar 50g
  • Gelatine sheets 1 ½
  • Vanilla pod 1 (scraped)
  • STRAWBERRY SORBET
  • Caster sugar 50g
  • Water 100ml
  • Glucose 1 tbsp
  • Strawberry puree 250g
  • SHORTBREAD
  • Butter 150g
  • Plain flour 250g
  • Caster sugar 65g
  • Sugar 10g (to dust top of the shortbread)
  • Egg 1, small
  • Strawberries to serve
  • Mint leaves to serve

Method

  1. Method for Panna Cotta
  2. Bring the milk, cream, sugar, vanilla seeds and pod to a simmer
  3. Place the gelatine sheets in cold water and leave to soak for three minutes
  4. Once gelatine sheets are soft and the cream mix has simmered, whisk together and pass through a sieve
  5. Pour into moulds and leave to set in the fridge for 4 hours
  6. Method for Strawberry Sorbet
  7. Bring the water, glucose and sugar to boil, then whisk in the puree
  8. Pour into an ice cream machine and churn till semi frozen. Place into the freezer and leave for 4 hours
  9. Method for the shortbread
  10. Rub butter, flour and sugar to form yellow breadcrumbs
  11. Whisk egg, add to mixture and bind to form dough
  12. Leave to rest in fridge for 20 minutes and cut into shapes
  13. Cook at 160°C for 10-12 minutes until golden brown
  14. Dust with sugar and place on a resting rack
  15. To serve
  16. Dip panna cotta in warm water and pull away from mould
  17. Gently shake out and place just off centre of the plate
  18. Ball the strawberry sorbet and place in between the panna cotta
  19. Cut strawberry, place in and around the sorbet and panna cotta
  20. Place shortbread and mint around and finish with a bit off strawberry coulis
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