Josh Eggleton manages a wonderful night and day contrast of damp, treacly gingerbread and creamy, rich caramel panna cotta in this indulgent dessert. Served together they make a striking dessert, but for extra special presentation, a nutty, crunchy tuile or wafer would make a delicious addition.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Preheat the oven to 150°C/gas mark 2
To make the gingerbread, sieve the plain flour, dark brown sugar, mixed spice, bicarbonate of soda and ground ginger together in a bowl. In a heavy-based saucepan, melt the butter, treacle and syrup
225g of plain flour
60g of dark brown sugar
1 1/2 tsp mixed spice
1 tsp bicarbonate of soda
2 1/2 tsp ground ginger
120g of unsalted butter
170g of black treacle
85g of golden syrup
Allow the warm, melted ingredients to cool, then slowly whisk in the egg and milk. Add the sieved dry ingredients to the saucepan, mix well to combine then pour contents of saucepan into a tin lined with baking parchment
140ml of milk
Bake the gingerbread for approximately one hour, until a skewer inserted into the centre comes out clean. Once baked and cooled, but still a little warm, wrap in cling film and leave to age for two days - this is desirable as it helps to develop the flavours, though is not essential
For the panna cotta, combine the milk, cream, and scraped vanilla seeds in a heavy based pan
150ml of milk
600ml of double cream
1 vanilla pod
Bring to the boil, then slowly simmer until reduced by one third. Meanwhile, soak the gelatine leaves in cold water for at least four minutes. Squeeze out the soaked gelatine leaves and add to the simmering liquid, stirring to dissolve
2 1/2 bronze gelatine leaves
Add the caster sugar to a separate heavy based pan with one tablespoon of water. Cook until it reaches a dark caramel colour
150g of caster sugar
Pour the caramel into the reduced cream mix, whisking continuously - take care as the caramel may spit
Once the caramel and cream mixture has combined, pass through a sieve to remove any sugar lumps. Pour into dariole moulds and leave to set in the fridge for 4 hours
To plate, dip the dariole moulds into boiling water for 5 seconds to help loosen the panna cottas. Invert the puddings onto a dessert plate and slowly remove the moulds