First things first - and all good things start with a coffee.
Right... chapter one....
Where would be the logical place to start?
Agreed. - Dessert!
Local Mandarins when in season are simply unbeatable. The skins peel themselves and the flesh is deliciously sweet. Due to their abundance in these months they're either very cheap - or free if you have a healthy tree near by. Here is a tried and true Panna Cotta recipe with a Mandarin twist.
2 Gelatine leaves (pre soaked)250ml of fresh cream
250ml of milk
100gm sugar
15ml Limoncello (a lemon liqueur)
1tsp of Lemon zest
Method:
Heat cream, milk, sugar and Limoncello to almost a boil, then allow to simmer for 30 seconds.
Remove from heat, skim any skin that forms and add the gelatine. Gently mix until you reach a silky smooth consistency. Cool the mixture in an ice bath for about 20 minutes before transferring into individual moulds. Allow to set in a refrigerator for at least 2 hours.
Serve with Buttermilk Gelato...
900ml of Buttermilk
250gm of Sugar
1 Lemon (juice only)
500ml Water
Heat sugar, lemon and water in a saucepan. Simmer for 3 mins and allow to cool.
Mix in the buttermilk and churn in an Icecream machine.
Now for the mandarins... actually I'll get Grant to finish this off in the comments below. I'm far too hungry now!
Peel mandarins and separate segments (The ones on my mate Pete's tree are pretty good.)
ReplyDeleteHeat a stock syrup, 250 water, 250 sugar. You can flavour that with whatever you want, liquers, spices etc. I use cinnamon and star anise.Boil the syrup and drop the cleaned mandarin segments in. Turn off and leave to cool. Use a bit of the syrup as a sauce.
YUM!!
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