Artichoke & Parmesan Panna Cotta, pickled mushrooms, Old Brown Sherry Jelly, grain mustard


Artichoke & Parmesan Panna Cotta, pickled mushrooms, Old Brown Sherry Jelly, grain mustard

Serves 4
Cooking time: 30 minutes
Preparation time: 1 hour
Special equipment: Rectangular silicone moulds.
Planning ahead: The panna cotta needs some time to set, as does the sherry jelly. These, along with some of the other elements of the dish, can be prepared a day in advance, making it easier to serve on the day.

Artichoke & parmesan panna cotta:
• 50ml artichoke purée (see method)
• 35ml parmesan cream (see method)
• 25ml full-cream milk
• 1 leaf gelatine
• 50g parmesan
• salt

To make the artichoke purée cook and then blend some artichoke hearts with vegetable stock and cream, then strain the mixture. Make the parmesan cream by taking the rind of some parmesan and adding it to cream, then place it on a medium heat (do not let it boil). Remove from the heat and leave to infuse for a few hours, then strain. To make the panna cotta, first warm the milk then add the sponged gelatine, making sure that any excess water has been pressed out. Fold in the rest of the ingredients, check the seasoning, pour the mixture into the moulds and then place in the freezer. Three hours before serving, remove the frozen panna cottas from the moulds and place onto plates, then put in the fridge to thaw.

Old brown sherry jelly:
(makes more than is required, but can be stored for later use)
• 600ml old brown sherry
• 3 1/2 leaves gelatine
• 1 pinch salt

Reduce the sherry by half, add the sponged gelatine, squeezing out the excess water and season. Place in the fridge and once the jelly is set, chop finely and place into a piping bag and then back into the fridge for later use.

Mustard vinaigrette:
• 50ml white wine vinegar
• 150ml canola oil
• 5g Dijon mustard
• 5g caster sugar
• 10g whole grain mustard
• 1 pinch salt

Place all the ingredients into a mixing bowl and blitz, then place the vinaigrette into a bottle and put into the fridge for later use.

Garlic beignet:
• 1 litre full-cream milk
• 8 small garlic cloves, peeled
• 100g all-purpose flour
• 2 whole eggs
• 200g panko (Japanese) breadcrumbs
• salt

It is important when making the garlic beignets that you blanch and refresh the garlic cloves at least six times, each time in fresh milk (it softens the garlic flavour and sweetens it slightly). Place 100ml milk and the garlic cloves into a saucepan, bring the milk to the boil and then remove the garlic and refresh it in some ice water. Repeat the process six times or more, discarding the milk each time. When complete, crumb the garlic, first in flour, then eggs and then the breadcrumbs. Season and save for later. Deep fry on 180ÅãC for 2 minutes or until the crust is golden brown. Serve immediately.

Pickled Asian mushrooms:
• 4 shiitake mushrooms, quartered
• 2 white beach mushrooms
• 2 brown beach mushrooms
• 1 tsp olive oil
• salt
• 1 tsp sherry vinegar

Sauté the mushrooms in the olive oil, season while cooking. Once the mushrooms are slightly coloured, deglaze the pan with the vinegar. Check the seasoning and the acidity, and once satisfied, place in the fridge for later use.

To serve:
• 8 cooked and peeled baby beetroots
• Maldon salt
• 12 batons Granny Smith apples
• beetroot micro herbs
• chervil
• olive oil

Remove the plated panna cottas from the fridge 10 minutes before serving. Just before serving remove any condensation from the plate with a towel. Cut the cooked beetroot into quarters, dress with some vinaigrette, season and place them around the panna cotta, leaving approximately 2cm of space between, then pipe three piles of jelly and place two of the deep-fried beignets around as well, forming a slight circular boundary around the central panna cotta. Fill the gaps in the boundary with the mushrooms and then rest the batons of apple leaning up against some of the other garnishes, to give it some height. Scatter the micro herbs around and place the chervil on top of the mushrooms. Finish the dish by placing vinaigrette in the gap between the boundary and the panna cotta, sprinkle some Maldon salt all over and finish with a little bit of olive oil.

Recipe by Peter Tempelhoff (The Collection) and Gerald van der Walt, from 32 Inspirational Chefs: Taste of Relais & Châteaux.

32 Inspirational Chefs: Taste of Relais & Chateaux32 of Relais and Châteaux’s chefs from South Africa, Namibia, Zimbabwe, Tanzania, Mauritius and the Seychelles have contributed recipes to this beautiful book. It’s a reflection of the priority that is placed on fine cuisine at Relais & Châteaux establishments around Africa, and each chef proudly reflects the ingredients and culture of the area they’re established in.

32 Inspirational Chefs: Taste of Relais & Châteaux is available at R400 and is available for purchase at each of the member properties or via the Relais & Châteaux website. Photographs by Myburgh du Plessis.

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