- For the Pannacota:
- 562.5 g x Double Cream
- 190g x Milk Whole
- 2 x Tahitan Vanilla Pod
- 4 x Leaf Gelatin
- 70g x Caster Sugar
- For the Consommé and Jelly:
- 2.5KG x Strawberries
- 25g x Golden Caster Sugar
- 1 x Bourbon Vanilla Pod
- Gelatin - 1 Leaf per 200g bloomed bronze leaf
- For the fizzy Sorbet:
- 500g x Strawberry Boiron
- 250g x Sugar
- 250g x Water
- Dry Ice
- For the Macerated Strawberry:
- Part 1
- 1KG x Strawberry
- 120g x Fructose
- Part 2
- 500g x Strawberry
- 200g x Part 1
- 120g x Fructose
- 1g x Malic Acid
- For the Strawberry Paper:
- 450g x Strawberry Boiron
- 120g x Icing Sugar
- For the Strawberry Meringue
- 80g x Egg White
- 180g x Caster sugar
- 10g x Corn flour
- 10g x White wine vinegar
- Strawberry Flavour drop MSK
- For the Cocktail:
- 180g x Hepple Gin
- 180g Dandelion and burdock Syrup
- 30g x Galliano Vanilla
- 600g x Fentimans light tonic
Please Sir, Can I Have My Ball Back? - my dessert for Great British Menu 2017
Danny Parker
26th May 2017
Please Sir, Can I Have My Ball Back? - my dessert for Great British Menu 2017
Please Sir, Can I Have My Ball Back? - my dessert for Great British Menu 2017
Ingredients
Method
For the pannacotta:
Mix everything together except the gelatine. Bring to the boil and add the gelatine. Cool down before setting in glasses, weigh out 100g.
For the consomme:
Add all into a bain marie except the gelatine. Cling film over and leave for 1 hour. Pass off the clear liquid and pass through a muslin. Take out 200g and add the gelatine. Leave to cool and set 40g each on top of the pannacotta.
For the sorbet:
Boil together the sugar and water and add this to the boiron and mix well, cool in the blast chiller. When ready to serve, blend the dry ice and add to kitchen aid before whisking in the sorbet base.
For the macerated strawberries:
part 1 - Add the straws and fructose to a vac pac bag, seal and cook at 86°C for 4 hours. Pass off and keep the juice, add to this the malic acid, and fructose, pour over the strawberries and vac and seal on full, leave for ideally 12 hours.
For the paper:
Mix the boiron and sugar together, warm up to 95°C cool down and spread thinly on silpo mat, dry out at 65°C for ideally 24 hours.
For the meringue:
Whisk the egg whites, add the sugar and whisk to soft firm peaks. Add the cornflour vinegar, flavouring and colour. Spread again onto a mat and dry out.
For the cocktail:
Shake gin, syrup and gallina over ice in a Boston
shaker, pour into glasses with cubed ice and top up
with tonic.
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