From Chef Jed Archdeacon, via Southern Ocean Lodge guest Sonya Caddy on request:
Hazelnut panna cotta, with Croser jelly, raspberries, chocolate soil and candied hazelnuts
Panna Cotta (Makes about eight)
- 1.6L Cream
- 360g Castor Sugar
- 6 Titanium Gelatine Sheets
- 3 cups Roasted Hazelnuts
Croser Jelly
- 1 bottle Croser, non-vintage sparkling white wine
- 250ml Sugar Syrup
- 6 Titanium Gelatine Sheets
Raspberries
Method:
1. Place the hazelnuts on an oven tray and roast off for 5mins on 180°C. Place in a tea towel and rub hazelnuts to remove skins.
2. Heat the cream, sugar and peeled hazelnuts and allow to simmer for 5mins. Take the mix off the heat and allow to steep for 20mins.
3. Soak the 6 gelatine sheets in cold water until soft. Take out and mix the gelatine into the cream mix and strain through fine chinoise or sieve. Whisk over an ice bath until cooled and pour into deep dessert ring molds until approximately half full then put in the fridge.
4. Heat the sparkling wine and sugar syrup together. Soak the 8 gelatine sheets in cold water until soft. Take sparkling wine mix off heat and whisk in gelatine then strain and allow to sit at room temp. Once the panna cotta has set place 3 raspberries on top. Pour the jelly mix half way up the raspberries and allow to set in fridge. Once set pour over the rest of the jelly mix until you have desired amount.
5. To serve: Turn the panna cotta out onto individual plates and scatter the soil around the edge of the dessert. Decorate with plain or candied hazelnuts if desired.
Chocolate Soil
Ingredients:
- 125g Castor Sugar
- 125g Almond Meal
- 75g Plain Flour
- 50g Cocoa Powder
- Pinch of salt
- 63g Melted Butter
Method:
Preheat oven to 150°C. Whisk all the dry ingredients together then stir in the melted butter.
Keep stirring and breaking up the clumps until everything is well combined.
It might not look like it’s going to combine, but don’t worry, it will.
Spread the mixture as thinly as possible across a baking tray lined with baking paper.
Bake for 15 minutes (you’ll be able to smell when it’s ready).
Allow the mixture to cool, crumble any large remaining lumps. Serve!
