INOUT

The latest recipes from some of the top chefs in the North West and North Wales.


02 May 2013
Mango and passion fruit panna cotta

with coconut ice cream and lime Madeleines

It may be a bit pre-emptive digging out an oh-so summery dessert at the first sign of a bit of blue sky, but we at the INOUT office are nothing it not optimistic

We love this recipe from the Michael Caines Restaurant at ABode Manchester - it's a great combination of flavours and texture, it looks sublime and it tastes pretty fantastic, too!

Preparation time: 10 minutes
Time to set: 3 hours
Serves: 6

INGREDIENTS
FOR THE PANNA COTTA:
350ml double cream
350ml milk
80g mango purée
170g passion fruit purée
235g sugar
4 soaked gelatine leaves

FOR THE COCONUT ICE CREAM:
640ml double cream
1 litre coconut purée
240g sugar
60g glucose

FOR THE LIME MADELEINES:
500g unsalted butter, plus a little for the mould
400g icing sugar
160g ground almonds
160g plain flour, plus a little for the mould
360g egg whites
40g best-quality honey
Finely grated zest of 2 limes
Pinch of salt
A Madeleine mould

METHOD
FOR THE PANNA COTTA:
1. Bring the double cream, milk, mango purée, passion fruit purée and sugar to boil.
2. Take off the heat and add 4 soaked gelatine leaves.
3. Strain, then pour into the martini glasses and allow to set in the fridge for at least 3 hours.

FOR THE COCONUT ICE CREAM:
1. Bring the double cream, coconut purée, sugar and glucose to the boil.
2. Let it cool, then churn in an ice cream machine for 3 hours, or place in a freezer for 3 hours, stirring very well every 15 minutes.

FOR THE LIME MADELEINES:
1. Preheat the oven to 170C.
2. Melt the butter over a medium heat for a few minutes until it starts to sizzle and has a nice nutty scent (beurre noisette)
3. Strain and set aside.
4. Sieve the icing sugar, ground almonds and flour into a bowl. Using a fork, whisk the egg whites into the dry mix.
5. Next, add the honey and continue to whisk. Incorporate the warm - but not hot - beurre noisette and lime zest and mix until homogenous.
6. Add a little salt to taste.
7. Cover the bowl with cling film pressed onto the surface and leave the mixture to rest in the fridge for at least an hour (resting the dough is important, as the gluten relaxes and produces a light result)
8. Butter a Madeleine mould and lightly dust with flour. Fill the moulds with the Madeleine mixture and return to the fridge for half an hour to rest again. Be patient!
9. Bake for 8 minutes or until set and lightly golden brown.
10. Remove from oven; turn out from the tin and leave to cool one a cake rack.

Serve the panna cotta with a scoop of ice cream and the Madeleines on the side - enjoy!

This recipe was originally published in the NW14 edition of INOUT Magazine


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