DessertIssue #17

Apple And Coconut Panna cotta, Apple Elderflower gel, Candied Rhubarb Stripes

By August 11, 2021 No Comments

For the apple Panna cotta

75g caster sugar
200ml double cream
2g agar agar powder
200ml coconut milk
100g apple puree

Mix the cream, coconut milk and apple puree together in a pot, heat on medium.

When warm, add the caster sugar and the agar powder, whisk vigorously and bring to the boil.

Pour into a tupperware box, and allow to set.
Clean the pot, add the apple juice and elderflower cordial.

Heat on medium, add the agar powder and whisk while bringing to the boil.
Pour over the back of a spoon onto the panna cotta.

Allow to set and cool.

Close the box and transport.

Cut the panna cotta and gel into 1 inch wide slices.
Serve with the candied rhubarb and some compote (optional)

Note – Panna Cotta: 2 days to the morning in advance, can be made in-situ as well. N.B agar powder sets at room temp, so this dessert does not need to be refrigerated to set.

For the Apple and elderflower gel

225g fresh pressed apple juice
25g elderflower cordial
2g agar agar powder

Mix the cream, coconut milk and apple puree together in a pot, heat on medium.

When warm, add the caster sugar and the agar powder, whisk vigorously and bring to the boil. Pour into a tupperware box, and allow to set.

Clean the pot, add the apple juice and elderflower cordial.

Heat on medium, add the agar powder and whisk while bringing to the boil.

Pour over the back of a spoon onto the panna cotta.

Allow to set and cool.

Close the box and transport.

For the candied rhubarb strips

2 sticks forced rhubarb 4 tbsp caster sugar
4 tbsp apple juice
1 week to 1 day ahead.

Pre-heat the oven to 90c.

Heat the apple juice and add the caster sugar, stir until dissolved.

Cut the rhubarb into 6 inch chunks and slice thinly lengthwise.

Dip into the syrup, lay on a sheet of baking parchment and allow to dry in the oven for 45 minutes – 1 hour.

Kieren Creevy

Kieren Creevy

Kieran Creevy is an expedition, performance and private chef, mountain instructor and adventure travel writer with more than twenty years experience cooking and leading on mountains around the world. He has created 6 course tasting menus with wine pairings from mountain basecamps, cooked pumpkin gnocchi with wild boar rag├╗ for an Alpine bivi dinner and served a birch smoked venison loin with barley, mushroom and goats curd risotto in a Scottish wilderness cabin.

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