gelatine Archives

Panna cotta

Passion fruit jelly with lemon sabayon

5 minutes

Panna cotta

Buttermilk and vanilla panna cotta with syrupy strawberries

5 minutes

Creamy asparagus terrine with mustard vinaigrette

5 minutes

Cooking with

Rose and pink sparkling wine jelly

5 minutes

Jelly recipes

Rose-petal jelly

1¼ hours

Oven-poached quinces with chai ice cream

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3½ hours

Ingredients

500 g sugar
3 cups water
3-4 quinces, peeled, halved and cored
2 cinnamon quills
Lemon juice, to taste

For the chai ice cream:

2 leaves gelatine
1 chai tea bag
3 free-range egg yolks
100 g sugar
1¾ cups cream
½ cup milk
¾ t vanilla extract or paste

Method

Preheat the oven to 160°C.

In a large ovenproof casserole, dissolve the sugar in the water, then add the quinces and cinnamon. Cover and bring to a simmer over a medium heat.

Transfer to the oven and poach for 3 hours, turning halfway through, until the fruit is pink and cooked through.

Remove the quinces and cinnamon and return the syrup to the stovetop. Reduce over a medium heat to the desired consistency. Add lemon juice to taste, allow to cool and serve drizzled over the poached quinces, with a good dollop of chai ice cream.

To make the chai ice cream, soak the gelatine in cold water and pour ½ cup boiling water over the tea bag. Set aside to infuse. Whisk the egg yolks and sugar until thick.

Place the cream and milk in a saucepan and heat to just below a boil. Remove from the heat and gradually stir into the egg yolk mixture. Return the mixture to the saucepan and cook for 2 to 3 minutes, stirring continuously.

Do not allow to boil. Squeeze the excess water from the gelatine and add to the saucepan. Remove from the heat. Squeeze the tea bag and discard. Add ½ cup tea to the ice-cream mixture.

Cool, then churn in an ice cream maker according to the manufacturer’s instructions. Alternatively, freeze the mixture and beat every day for 5 days, refreezing between each beating.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Vanilla-infused yoghurt panna cotta with figs

Yoghurt panna cotta

Passion fruit jelly with lemon sabayon

Buttermilk and vanilla panna cotta with syrupy strawberries

Blue cheese Waldorf salad

Sherry trifle

Muscadel jellies

Creamy asparagus terrine with mustard vinaigrette

Rose and pink sparkling wine jelly

Rose-petal jelly

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Oven-poached quinces with chai ice cream

Oven-poached quinces with chai ice cream

Ingredients

Method