Recipes
Date posted: 17/01/2023
Ingredients
| For the spiced parsnip panna cotta | |
| Parsnips (cooked) | 300g |
| Milk | 150ml |
| Coconut milk | 100ml |
| Double cream | 500 ml |
| Saffron | 1g |
| Gelatine | 3 leaves |
| Honey | 30g |
| Salt | To taste |
| Nut brown butter | 50g |
| For the nut granola | |
| Choice of nuts and seeds | 150g |
| Jumbo oats | 100g |
| Fennel seed | 10g |
| Cumin seed | 10g |
| Soy sauce | 10g |
| Maple syrup | 10g |
| Egg white | 1 |
Method
- For the panna cotta
- Grind the saffron in a pestle, add boiling water. Soak the gelatine leaves in cold water
- In a pan add the parsnip, coconut milk, milk, cream, saffron and bring to the simmer, strain
- Puree the parsnip with some of the liquid to get a creamy finish, pass through a sieve if necessary
- Add the puree back to the liquid, heat, squeeze the gelatine and add to the hot liquid stir well till dissolved adjust seasoning and add honey a bit at a time to get the balance
- Pour into moulds to decant when set or serving cups.Set in the fridge for a few hours. When serving add a teaspoon of nut brown butter
- For the nut granola
- Mix all the ingredients together, spread out on to a tray and bake on 160 for 15 minutes, cool