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Recipe : Blackberry Tasting Wynyard’s Edible Gardens

Blackberry Sorbet:

300g blackberry puree

80g caster sugar

20g sorbet stabiliser

1tblsp sherry vinegar

400ml of still, filtered water

Method: Bring all ingredients together, to a simmer in a heavy based saucepan. Remove from heat and chill. Churn for 40 minutes and freeze for later use.

Panna Cotta:

250g blackberry puree

100ml double cream

50ml whole milk

60g caster sugar

2 gelatine leaves

Method: Soak gelatine leaves for 10 minutes in cold water. Place all other ingredients in a medium sized sauce pan and gently bring up to boil. Once the sugar has dissolved, add gelatine leaves, whisk well and set in a container. Refrigerate for up to 8 hours before portioning.

Blackberry Cannelloni & Gel:

300g foraged blackberries

80g caster sugar

10g Ultratex (gelling agent)

Method: Cook blackberries on a medium heat with sugar and Ultratex. Blend, pass through fine sieve and chill. Separate 30% of gel for garnishing purposes. Spread the rest of the mix over rectangular stencils and dehydrate for 6 hours at 40 degrees c. This will result in a malleable sheet. Wrap the sheets around a metal tube and continue to dehydrate for a further 12 hours at 40 degrees Celsius. Remove blackberry cannelloni’s from tubes and store in a dry, air tight container for later use.

Blackberry Cream Cheeses:

(Cannelloni filling)

200g Soft cream cheese

50g icing sugar

50g blackberry gel (see blackberry gel recipe)

1 gelatine leaf

Method: Add sieved icing sugar to cream cheese. Whisk into a smooth paste whilst adding blackberry gel.

Presentation: Use gel for creative patterns, fill the cannelloni with cream cheese and portion panna cotta. Serve with sorbet and lemon balm or butterfly sorrel for a citrus note. At Wynyard Hall we like to serve this dish with the addition of spiced granola for a more textural dimension.

 Mehdi Amiri, Executive Head Chef, Wynyard Hall Hotel & Spa

 

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