Island Life Magazine Ltd December 2011/January 2012 | Page 126

Dan Maskell's Panna cotta with blood orange jelly Ingredients 280ml double cream 90ml milk 45g sugar 1 gelatine leaf (3.5g) soaked in a little cold water Blood orange jelly: 150ml blood orange juice 25g sugar 1 gelatine leaf (3.5g) soaked in a little cold water Bring milk, cream and sugar to a simmer, remove from heat and allow to cool slightly, squeeze out excess water from gelatine and add the gelatine to the cream mixture, stir until completely dissolved. Divide mix between 4 glasses place in fridge to set. To make the jelly: Heat the sugar and juice together until sugar has dissolved, squeeze out excess water from gelatine add the gelatine to juice and stir until completely dissolved, allow to cool but not set. When panna cottas have set divide the jelly between the 4 glasses return to fridge to set up. Library picture At the restaurant we serve this with blood orange sorbet and honey poached figs. Kevin Hendy's Poached pears in mulled red wine with Briddlesford clotted cream and stem ginger ice-cream Pears: Preparation time 25 minutes plus 8 hours to marinate Ice cream: Preparation time 35 – 45 minutes Ingredients For the poached pears: 4 pears 1.5 litres red wine (pinot noir) 300g caster sugar 10g Chinese Five spice The peel of half an orange Pour the red wine into a saucepan and bring to the boil. Flame the alcohol and burn off. Add the sugar, orange peel and five spice and bring to the boil. Leave to cool, then peel the pears and place into the cooled red wine. Leave the pears to marinate in the syrup for 8 hours before cooking. Bring the pears to a slow simmer and 126 www.visitislandlife.com cook until soft. Leave to stand for 10 minutes before serving. Fold the custard, clotted cream, sugar and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream maker and churn according to the machine instructions. (If you do not have an ice-cream maker put the bowl into the freezer Ice cream: 300g tub of top quality ready-made custard 175g tub of Briddlesford clotted cream 4 tbs syrup from stem ginger jar 2 pieces stem ginger, finely chopped 1 tbs caster sugar for 1.5 hours or until the mixture starts to freeze around the edges, give the mixture a stir to break it up, then repeat.) When the ice-cream is completely churned mix in the chopped ginger and serve a generous scoop with the poached pear.