1 hour 40 minutes, plus drying time and overnight setting time
This stunning dessert from Marcello Tully is one of the chef's favourite desserts. Pairing the creamy Italian dessert with blackcurrant coulis and orange and mint sorbet, makes a perfectly balanced finale to any dinner party.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Begin by preparing the panna cotta. Soak the gelatine leaves in the milk for 5 minutes. Split the vanilla pod in half, scrape out the seeds and add the seeds and pod to a pan with the remaining ingredients (except the milk and gelatine)
1 1/2 gelatine leaves
30g of milk
1 vanilla pod
250g of double cream
100g of caster sugar
250g of crème fraîche
Heat the cream and crème fraîche mix until it almost comes to the boil, then reduce the heat and add the gelatine and milk. Stir over a moderate heat - the gelatine will eventually dissolve. Pour the mix into dariole moulds and store in the fridge overnight to set
For the sorbet, place the water, caster sugar and glucose syrup in a pan. Bring to the boil to make a syrup, then remove from the heat and add the mint. Infuse for 1 hour, then remove the sprigs
180ml of water
85g of caster sugar
60g of glucose syrup
4 sprigs of fresh mint
Add the orange juice and stir well. Allow to cool, churn in an ice cream maker and store in the freezer until required
250ml of orange juice
Preheat the oven to 60˚C
To prepare the blackcurrant powder, spread the blackcurrants out on a lined baking tray and dry out in the oven for 10-12 hours. Once completely dry, remove from the oven and blitz in a food processor until a fine powder forms
2 2/3 handfuls of blackcurrants
Pass the powder through a fine sieve to remove any large particles and set aside until ready to plate
For the coulis, place the fruit and sugar in a heavy-based pan over a low heat and allow the sugar to melt. Simmer for 1-2 minutes, then blitz the mix in a food processor and pass through a very fine sieve to remove the seeds. Set aside until required
200g of blackcurrants, fresh or frozen
150g of caster sugar
1 tbsp of water
For the sugar swirls, melt the sugar in a heavy-based pan over a medium heat until a light caramel colour, then leave to cool for 1 minute. Place a sheet of greaseproof paper or a silicone sheet on a work surface
100g of caster sugar
Take the handle of a wooden spoon, dip it into the melted sugar and lift over the paper, allowing it to fall and creating shapes by moving the spoon. Allow to cool completely before removing from the paper
To serve, sweep a handful of blackcurrant powder across each plate. Carefully place the panna cottas on top of the powder, adding a quenelle of the sorbet. Finish with a few drops of the blackcurrant coulis and decorate with shards of sugar swirls
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