Episode 41: Desserts

Buttermilk Panna Cotta
Frozen Honeycomb w/ White Chocolate Souffle
Marinated Peaches in Champagne Jelly
Watermelon, Mint & Tarragon Soup

BUTTERMILK PANNA COTTA
1 1/4 cups heavy cream (310 millilitres)
1/4 cup sugar (50 grams)
1 3/4 cup buttermilk (425 millilitres)
3 gelatine sheets
1 vanilla bean

Preparation is easy
Preparation time is 20 minutes + 2 hours to set

Put the cream and vanilla bean into a heavy bottom saucepan and heat gently for 10 minutes. Do not allow to boil. Soften the gelatine in water and stir the gelatine, sugar and buttermilk into the warm cream. Remove the vanilla bean, pour into moulds and place in the fridge for at least 2 hours to set.

Yield: 6 servings
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FROZEN HONEYCOMB AND WHITE CHOCOLATE SOUFFLE
250 millilitres heavy cream (1 cup)
2 eggs
1 egg yolk
75 grams sugar (2 ½ ounces)
100 grams honeycomb, cut into small pieces (3 ¼ ounces)
100 grams shaved white chocolate (3 ¼ ounces)

Preparation time is 20 minutes. 2 hours freezing time
Ease of preparation is easy

Whip the cream and set aside. Combine the eggs and egg yolk in a metal bowl over a pot of steaming water that is almost boiling. Be sure not to allow the bottom of the bowl to touch the water in the pot. Using a whisk, beat in the sugar and continue to beat the mixture until it has thickened and become a pale butter yellow. Remove from the heat and cool the sabayon mixture over an ice bath. The mixture will become thicker and will noticeably deflate. Fold in the honeycomb, whipped cream and white chocolate and pour into moulds. Freeze for at least 2 hours or until fully firm.

Yield: 4 servings
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MARINATED PEACHES IN CHAMPAGNE JELLY
6 peaches
2 cups Caliterra Sauvignon Blanc white wine (500 millilitres)
1 cup sugar (200 grams)
2 cinnamon sticks
2 tablespoons black peppercorns (30 millilitres)
2 tablespoons whole green cardamom pods

For the champagne jelly:
1 envelope plus 1 teaspoon (6 sheets) gelatine
1 cup cold water (250 millilitres)
¾ cup and 2 tablespoon sugar 205 millilitres)
1 bottle Champagne or sparkling wine (750 millilitres)

Blanch the peaches for a minute in boiling water. Remove from the water, place in an ice bath, peel and halve to remove stones. Warm the wine, sugar, cinnamon, black peppercorns and cardamom together and then pour warmed marinade over the peaches and allow to stand overnight.

Make the champagne jelly in a shallow container so that minimal pouring is required and you don’t lose the bubbles. Dissolve the gelatine in the water over a low heat. Add the sugar, and stir it into the cold champagne.

The next day, or after the peaches have marinated, cut the peaches into quarters. Layer the champagne jelly with peaches in a serving dish. Chill until ready to serve.

Yield: 6 servings
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WATERMELON, MINT AND TARRAGON SYRUP
½ seedless watermelon, diced.
Juice of 2 lemons
Zest of 2 lemons
2 teaspoons rose water (30 millilitres)
½ cup water (125 millilitres)
½ cup sugar (100 grams)
I large sprig tarragon, leaves removed from stalk and chopped
10 mint leaves, chiffonade

Preparation time is 15 minutes.
Marinating time is 1 hour at room temperature or in the fridge.
Ease of preparation is easy

Make a syrup with the sugar and water. Allow to cool and then add the rose water, lemon juice and zest, and the tarragon and mint leaves. Pour over the diced watermelon and set aside to marinate for an hour.

Yield: 6 servings
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Recipes are courtesy of Chef Elizabeth Manville with the Official Residence of the Canadian Consulate General, New York, NY

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