Dez Turland's Chinese Five Spice and Lemon Panna Cotta at Brend Hotels

CHINESE FIVE SPICE & LEMON PANNA COTTA

Serves 4

Ingredients for the Panna Cotta

·         300ml Full Fat Milk

·         300ml Double Cream

·         60g Castor Sugar

·         15g Schwartz for Chef Chinese Five Spice Seasoning

·         1 Amalfi Lemon, zest only

·         3 Gelatine Leaves, soaked in cold water until soft

·         5ml Limoncello

Ingredients for the Eccles Cake

·         110g Sultanas

·         25g Currants

·         25g Mixed Peel

·         10g Schwartz for Chef Mixed Spice

·         5g Schwartz for Chef Ground Cinnamon

·         5g Schwartz for Chef Ground Ginger

·         50g Muscovado Sugar

·         30g Softened Butter

·         30g Peeled and Grated Apple

·         1 Amalfi Lemon, zest and juice

·         2 Sheets of Puff Pastry 12cm x 12cm, cooked between non-stick paper with a weight on top, until golden and crispy

Ingredients for the Ginger Ice Cream

·         150ml Full Fat Milk

·         150ml Double Cream

·         1 Schwartz for Chef Vanilla Pod

·         5g Schwartz for Chef Ground Ginger

·         3 Egg Yolks

·         50g Castor Sugar

·         20g Liquid Glucose

Ingredients for the Lemon Curd

·         3 Egg Yolks

·         75g Castor Sugar    

·         100ml Lemon Juice, from Amalfi Lemons

·         25g Softened, Unsalted Butter

·         Limoncello

Method

1. For the Panna Cotta, bring the milk, cream, sugar, Schwartz for Chef Five Spice Seasoning and lemon zest to the boil, cover with cling film and allow to cool.  Warm the limoncello and stir in the softened gelatine until dissolved, then combine with the panna cotta mix.  Pass and pour into moulds

2. Mix all the ingredients for the Eccles cake filling together and blitz to a smooth paste.  Sandwich between the two sheets of puff pastry

3. To make the ginger ice cream, make an Anglaise with the milk, cream, Schwartz for Chef vanilla pod, Schwartz for Chef ground ginger, egg yolks and sugar.  Add the glucose, cool and churn in an ice cream machine

4. To make the lemon curd, whisk the egg yolks and sugar together.  Warm the lemon juice and pour onto the egg and sugar mix.  Return to the pan and cook until thickened.  Remove from heat and beat in the butter and Limoncello.  Allow to cool before use

5. Dress on a black slate plate and finish with salted pistachios, lemon crackle crystals and a paper thin dried apple slice