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Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

  • Dessert
  • medium
  • 12
  • 3 hours, plus overnight infusing time

PT3H

Why not try?

1
Preheat the oven to 200°C/gas mark 6
2
To prepare the ice cream, begin by roasting the peaches. Place the peaches on a lined baking tray, keeping their skins on, and roast in the oven for 60 minutes. Remove from the oven, transfer to a bowl and cover tightly with cling film - this will allow them to steam until they have cooled to room-temperature
  • 5 white peaches, ripe to slightly over-ripe
3
In a medium-sized pan over a low heat, slowly bring the milk to the boil. In a separate bowl, whisk the eggs with the sugar until pale. Once the milk is boiling, temper the eggs and sugar by slowly pouring the hot milk into the bowl, whisking continuously to combine
  • 250g of milk
  • 1 1/2 egg yolks
  • 75g of sugar
4
Return the milk and egg mixture to the pan and cook over a low-medium heat until it reaches 82°C. Once ready, remove from the heat and whisk in the cream. While the mixture is still hot, pour onto the cooled peaches and seal tightly again with cling film. Leave to infuse overnight in the fridge
  • 75g of cream
5
The next day, remove the peaches from the anglaise and gently press through a fine sieve, discarding the stones and skins. For best results, churn the ice cream in a Pacojet. Alternatively, churn in an ice cream maker. Once churned, set aside in the freezer until required
6
For the panna cotta, begin by oiling the moulds until well coated. Once oiled, turn over the moulds and allow them to drip for 1 hour, so the film of oil is as thin as possible. Dust with icing sugar and tap to remove any excess
  • icing sugar
7
Combine the dried mugwort with half of the cream in a saucepan and infuse over a medium heat, ensuring it does not reach boiling point. As soon as the cream begins to release steam, remove from heat, pour into a bowl and cover. Leave to infuse for a minimum of 2 hours
  • 50g of dried mugwort
  • 750ml of double cream
8
Meanwhile, prepare the honeycomb. Combine the sugar, glucose and golden syrup in a saucepan and bring to 158°C. Remove from the heat, whisk in the bicarbonate of soda and pour onto a tray lined with baking paper, or a silicone baking mat. Set in the fridge until cool
  • 50g of sugar
  • 100g of glucose
  • 30g of golden syrup
  • 9g of bicarbonate of soda
9
After 2 hours, pass the mugwort cream through a fine strainer into a medium sized pan. Add the remaining ingredients, keeping the gelatine aside for later. Warm slightly to dissolve the sugar, then add the gelatine, stirring gently until it has dissolved over a low heat. Once dissolved, tip into a pouring jug, and then into the moulds. Chill in the fridge until set
  • 150g of milk
  • 150g of sugar
  • 3 bronze gelatine leaves, softened
  • olive oil
10
Once almost ready to serve, whip the cream with the icing sugar and vanilla seeds until medium stiff peaks form and set aside in the fridge
  • 1/4 vanilla pod, seeds scraped and reserved
  • 35g of icing sugar
  • 150g of double cream
11
Lightly blowtorch the berries for 5-10 seconds until they begin to puff up - the chef uses 4 raspberries, 2 halved blackberries and 8 blueberries per person. Julienne the peach and set aside
  • 1 peach
  • raspberries
  • blackberries, halved
  • blueberries
12
Once the panna cottas have set, tip out of their moulds and arrange onto plates. Add 2 scoops of semi-whipped cream to each plate and decorate with the blowtorched berries and mint. Add some peach slices and scoops of the peach ice cream
  • 1 bunch of mint, leaves shredded
13
To serve, crush the honeycomb and sprinkle over each plate, along with a small pinch of lemon zest. Serve immediately
  • 1 lemon, zest only

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Ingredients

Metric

Imperial

Mugwort panna cotta

  • 50g of dried mugwort
  • 150g of milk
  • 750ml of double cream
  • 150g of sugar
  • 3 bronze gelatine leaves, softened
  • icing sugar
  • olive oil

Roast peach ice cream

Honeycomb

  • 50g of sugar
  • 100g of glucose
  • 30g of golden syrup
  • 9g of bicarbonate of soda

Whipped cream

  • 150g of double cream
  • 35g of icing sugar
  • 1/4 vanilla pod, seeds scraped and reserved

To serve

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