CapeCook
CapeCook -
Ons gaan nou braai
Spicy Panna Cotta with Deconstructed Apple and Pancetta Crumble
Panna Cotta
Ingredients:
• 10g power gelatin
• 7 tsp water
• 250ml full cream milk
• 500ml cream
•
75g castor sugar
• 1 tsp vanilla extract
• 1 tsp Robertsons Mixed Spice
• 1 tsp Robertsons
Cinnamon
• ¼ tsp Robersons Ginger
Method:
1. Add the water to a small bowl and sprinkle the gelatin power on top.
2.
Add everything to a pot and warm it up over a medium heat, stirring constantly to
ensure that the sugar dissolves.
3. Do not boil and cook the mixture, only heat till
about 95°C.
4. Remove from the heat.
5. Add the gelatin to the milk mixture and stir,
make sure the gelatin has dissolved completely.
6. Strain the mixture through a very
fine sieve (this step is crucial)
7. Grease 6 small ramekins with melted butter.
8.
Divide and pour the mixture between the 6 ramekins.
9. Let it cool slightly before
putting it into the fridge.
10. It will take between 2 to 3 hours to set.
Crumble
Ingredients: :
• 300g plain flour
• 50g unsalted almonds chopped
• 175g unrefined brown
sugar
• 200g unsalted butter cubed at room temperature
• 1 tsp Robertsons Mixed Spice
•
1 tsp Robertsons Cinnamon
Method:
1. Mix everything together until you have a breadcrumb-
2. Spread
the mixture on a lightly greased baking tray.
3. Bake in a 180°C pre-
4. Remove from oven and let it cool down.
Pancetta and Apples
Ingredients:
• 6 pieces of pancetta
• 2 Granny Smith apples cut into 6 rounds
• 1 tsp
cooking oil
• 100ml Nederburg Noble Late Harvest
Method:
1. Heat the oil and add the pancetta to the pot and fry until crispy, remove
and set aside.
2. Add the apples to the same pot and fry on both sides, add the Beverage
and reduce the heat, simmer until the apple are tender but not falling apart. Remove
from the pot, reduce the liquid by half.
3. Build the plate
4. Turn the panna cotta
out of the ramekin onto one side of a plate.
5. Add some of the crumble to the other
side of the plate; put a slice of apple on top of the crumble, and then a piece of
pancetta on top of the apple.
6. Drizzle some of the reduced liquid over the panna
cotta and bacon.
Bon appetit,
The Spicemaster