Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream

Marcus Eaves

INGREDIENTS

basic vanilla ice cream
clementine marmalade
500 ml clementine juice
2.5 g agar agar
½ Nutmeg
225 g Double Cream
75 ml full fat milk
50 g sugar
I leaf gelatine
5 mint leaves

 

METHOD

Make a basic creme anglaise and cool in a blast chiller. Once chilled, add a tablespoon of Clementine marmalade and place it in the Pacojet. (churn when necessary)

To make the pannacotta recipe add the milk, cream, grated nutmeg and sugar together and bring to the boil. Add the softened gelatine leaves and mix well. Chill the mixture and pour into a ring mould.

Bring the Clementine juice to the boil adding the aga aga. Simmer for one minute and pour onto a tray.

Assemble the dish by placing the pannacotta onto the plate with a disc of jelly on top and quenelle of marmalade ice cream alongside the pannacotta.

Finely slice the mint and add to the pannacotta.
 

 

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