Wild Garlic Pannacotta with John Rogers, Executive Chef at Rosemary Shrager’s Cookery School
Spring has finally sprung after a damp start to the year the sun is finally starting to arrive, well here and there anyway!
Spring is most chef’s favourite time of the year. We have a great selection of produce to choose from, my favorites have to be wild garlic, new seasons lamb, crab and morels. Its important with spring produce to get in there quickly as spring produce comes and goes like the English summer – blink and you can miss it!
Here is a great starter for a dinner party, you could also serve some hot smoked salmon or some fresh crab meat with this dish.
Wild Garlic Pannacotta
• 400ml double cream
• 100g wild garlic leaves
• 1 ½ gelatine leaves
Boil the cream. Add the wild garlic leaves and place in a food processor. Pulse for 1 minute on ‘full’ till green. Soak the gelatine in cold water. Cool over ice and pour into mould when cold. Garnish with deep fried basil leaves.
• 150g walnuts
• 150g sugar
• 50g egg whites
1. Make a paste from the whites and the sugar.
2. Coat the nuts.
3. Place onto a non stick mat and bake at160c for 7 minutes.
4. Stir and bake for a further 3 minutes.
• 4 banana shallots
• 100ml golden raspberry vinegar
• 75ml water
• 50ml rapeseed oil
• Pinch of saffron
• 1 Star anise
• 1 Cinnamon stick
• 2 Strips of orange & lemon zest
1. Peel and slice the banana shallots.
2. Place the water, aromats and the vinegar into a pan and bring to the boil.
3. Pour the solution over the shallots and oil
4. Leave to cool down and store in an air tight container until required
John is at Rosemary Shrager’s Cookery School, Tunbridge Wells.