- For the butter solids
- 300g milk powder
- 400g butter
- Pannacotta
- 375g double cream
- 60g icing sugar
- 175g butter solids (see above)
- 8 g soaked and squeezed gelatin leaf
- Biscuits
- Three quarter cup plus 2 tablespoons (125 grams) currants
- 2 tablespoons brandy
- Scant 2 cups (240 grams) all-purpose flou
- 1 and a half teaspoons best-quality cocoa powder
- half a teaspoon baking powder
- Quarter teaspoon baking soda
- Half teaspoon each ground cinnamon, allspice, ginger, and nutmeg
- Quarter teaspoon salt
- 5 ounces (150 grams) good-quality dark chocolate, coarsely grated
- Half cup (125 grams) unsalted butter, at room temperature
- 2 to 3 cup (125 grams) superfine sugar
- 1 teaspoon vanilla extract?Half teaspoon grated lemon zest
- Half teaspoon grated orange zest
- Half large free-range egg
- 1 tablespoon diced candied citrus peel
- Ice cream
- 250ml classic crème anglaise cooked out for ice cream mixed with 75g of chopped Malaga raisins soaked in 75ml PX sherry.
Brown butter pannacotta, spiced biscuits, PX and raisin ice cream by Ben Tish Salt Yard Group
Brown butter pannacotta, spiced biscuits, PX and raisin ice cream by Ben Tish Salt Yard Group
Brown butter pannacotta, spiced biscuits, PX and raisin ice cream by Ben Tish Salt Yard Group in association with Wild Harvest
Ingredients
Method
For the butter solids
Caramelize the butter and milk powder to a brown butter and then remove from the heat and cool.
Pannacotta
Heat the powder and butter in a pan and turn nut brown. Remove from the heat immediately. Combine the cream, sugar and solids in a pan and bring just to the boil. Whisk in the gelatin and then pass. Divide out into glasses
Biscuits
Soak the currants in the brandy for 10 minutes. Whisk together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Beat the butter, sugar, vanilla, and lemon and orange zest to combine but don't aerate much, about 1 minute. With the mixer or beater running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together. Gently knead the dough in the bowl with your hands until it is uniform. Divide the dough into 1 and three quarter-ounce (50 gram) chunks and roll each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about three quarter inch (2 cm) apart, and let rest in the fridge for at least 1 hour. Preheat the oven to 375°F (190°C). Bake the cookies for 15 minutes, until the top firms up but the center is still soft. Remove from the oven. Once the cookies are out of the oven, allow cooling for only 5 minutes, and then transferring to a wire rack.
Ice cream
Churn and then freeze.
Serve all the elements together.
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