Valentines dessert day

15 Feb

Its Valentines day!  expectations running high , lack of romance ? Doing a meal is always the best option – for me (being a chef) , and at least this way I can have a nice long play in the kitchen. Although we agreed that we wouldn’t get each other prezies (we exchanged cards though:)) I thought it would be nice to do something special  – pop in a roast Honey & Mustard ‘mini’ Bacon Joint , with some veggies – sticky beetroot , roast rosemary potatoes , Carrot & swede puree. But a meal isn’t a meal with out a dessert! (& some Caramelised onion bread).

So I sent the lovely wife out for a bit (not sure where she went?!) , then ‘cracked on’ with making bread & the dessert.

Bread I’ll cover off another day – it was simple bread recipe , shaped into a bloomer, finished 1/2 way through proving with some pre-caramelised onions with balsamic.

The dessert: Strawberry & white chocolate Panna cotta with vanilla served with honey Tuille biscuits ,Star anise &  strawberry jelly.

ingredients needed:

makes 4 portions

300ml double cream

125gms white chocolate

60gms icing sugar

100gms caster sugar

1 vanilla pod – cut lengthways

2 small leaf gelatine ( 1 for Panna cotta , 1 for jelly)

120gms strawberries (6 single)

300mls water  

Tuille biscuit mix:

120gms plain flour         3 tbsp honey           40gms icing sugar          1 egg white                        1 teasp vanilla essence    30gms melted butter

 

 

Start your Panna cotta mix by bringing to boil the cream , split vanilla & 1/2 of the sugar , 1/2 the white chocolate together, then add the (pre-soaked) gelatine.Whisk over heat well. 

In a bowl whisk 3 of the cut strawberries , remaining icing sugar. Once blended combine with the cream & vanilla mix. Pour the Panna cotta mix into moulds or rings and chill in the fridge.

Mix all of the tuille biscuit ingredients together until a paste is formed. Using a palate knife spread the paste over a plastic template (I used a heart shape!). make sure when spreading the biscuit mix over the tray that the tray is either non stick or use a silicone mat. 

  Next focus on making the jelly – this goes on the top of the Panna cotta and a little used for the  sauce.

Place the water , star anise , caster Sugar & 1 of the strawberries (chopped) into a pan and bring to the boil. reduce by 1/3 – add 1 leaf of pre-soaked gelatine. Whisk until dissolved and clear. Remove from the heat. Once cool pour 1/2 on top of the Panna cotta – this should be no more than 10mm.Place back into the fridge to Set fully.  

Blend the last of the strawberries with 1/2 of the remaining jelly until a smooth sauce is made.  

The finishing touch – melt the remaining chocolate and spread over some grease-proof (shave some dark chocolate in over the white) then place in the freezer to set (very hard!) 

Plate up as the picture – I added some dried sugared vanilla, although the kids(watching us eating) didn’t get why we were eating sugared twigs….

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One Response to “Valentines dessert day”

  1. R Taylor October 18, 2012 at 1:25 am #

    This is a wonderful dessert! This would be my first time making this, so good luck to me!

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