Spiced Citrus and Lemongrass Panna Cotta with Mango Vanilla Sauce

9:00 pm on 9 July 2005

(Serves 6)

Ingredients Mango Vanilla Sauce

  • 200ml mango puree
  • 50ml water
  • 75g caster sugar
  • 2 scraped vanilla beans
  • pinch cornflour
  • 1 tbsp water
  • 40ml mango liqueur

Ingredients Spiced Citrus and Lemongrass Panna Cotta

  • ½ orange, zested
  • ½ lemon, zested
  • 600ml cream
  • 2 x bruised stalks lemongrass, roughly chopped
  • 1 x bag of camomile tea
  • 96g caster sugar
  • 4 vanilla pods, split and scraped
  • 3 x leaves silver gelatine (soaked in cold water, then drained)
  • 30ml Grand Marnier
  • grapeseed oil for frying
  • caster sugar for tossing
  • garnish: 30ml Pomegranate Molasses

Method Spiced Citrus and Lemongrass Panna Cotta

Blanch the zest briefly in boiling water, then plunge into ice water before draining and drying. Add to the cream. Bring all ingredients to the boil, except the gelatine and Grand Marnier, and simmer for 4-5 minutes.

Add the strained gelatine to the hot mixture. Leave to infuse for 30 minutes. Strain. Rinse the vanilla pods, then cut lengthwise into 4-6 strips. Fry in a little grapeseed oil until crisp. Toss in a little caster sugar while hot.

Store in an airtight container with a little sugar. Add the Grand Marnier to the panna cotta mix. Cool over an ice bath and pour into a serving dish once the temperature starts to drop below room temperature, but is not yet set. Cover the bowl with plastic wrap.

Keep covered in the refrigerator for several hours until set. Just prior to serving, garnish with sliced fresh fruit such as mango, paw paw and passionfruit. Drizzle pomegranate molasses over the fruit. Garnish with the fried vanilla beans. Serve with the sauce on the side.

Method Mango Vanilla Sauce

Bring the first three ingredients to a moderate simmer/boil. Mix the cornflour and water, then stir in and cook. Strain and chill. Add the liqueur to finish

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