ciao! cooks
Chef Chris Gama
Clementine Café
Chef Chris has been pushing menu boundaries while helming
Clementine Café, the Exchange District's all-day breakfast hot
spot. Adding inventive fl avour combinations and elegant twists,
he bowls over breakfast-goers by adding duck confi t to traditional
Mexican chilequiles. Yogurt panna cotta gets seasonally tweaked
with sweet probiotics, vegetation, and a punch of Omega-3s. Visit
ciaowinnipeg.com for duck fat and pickled red onion recipes.
Yogurt Panna
Cotta with
Green Granita
Freeze-dried raspberries and Cara
Cara oranges add sweet pops of
colour to Italian iced granita.
INGREDIENTS
Yogurt Panna Cotta
24 freeze-dried raspberries
(Scoop n' Weigh)
1/4 cup hemp hearts, toasted
1/2 cup whole milk
1/2 cup heavy cream
1/3 cup + 2 Tbsp sugar
1 tsp salt
1 1/2 cup thick yogurt (10%)
1 1/2 cup Greek yogurt (3.5%)
1 tsp vanilla extract
2 1/2 gelatin sheets
2. In a medium saucepan
over medium heat, add milk,
cream, salt and sugar. Once
milk mixture comes to a bare
simmer, remove from heat.
3. Remove gelatin from ice
water, squeezing out excess
water. Gently stir gelatin
into milk mixture until fully
dissolved.
3. Whisk two yogurts together
with vanilla until smooth. Add
yogurt into milk mixture and
mix well.
4. Divide evenly among 6
serving cups. Refrigerate for 6
hours or overnight. fi ne mesh sieve.
2. Add simple syrup and salt.
Place juice in a large glass or
metal container. Refrigerate
for 2 hours.
3. Remove from fridge and
scrape semi-frozen juice with
a fork. Place juice in freezer
for 2 hours, then scrape
mixture. Repeat until juice is
completely iced.
4. Remove panna cotta from
fridge and top each with
3 Tbsp of green granita, 4
raspberries and a scattering
of toasted hemp hearts. Serve
immediately.
Green Granita
1. Juice spinach, parsley, kale,
and apples into a container
holding the ascorbic
acid. Strain
through a Yield 6 servings
Green Granita
1 bunch spinach, chopped
6 parsley sprigs
2 pieces kale, leaves only
4 Granny Smith Apples, diced
1/4 tsp ascorbic acid
3 Tbsp simple syrup
1/4 tsp salt
METHOD
Yogurt Panna Cotta
1. Place gelatin sheets in ice
water to bloom (approximately
10 minutes).
ciao! / apr/may / two thousand eighteen
27