Try this bonus recipe from our ‘Spring fling’ feature (page 50, September 2015)
As the sweet scent of flowers fills the air, the temperature slowly starts to change and blossoms appear all around, I am tempted to spend more time outside. Inspired by one of the greatest chefs in Europe, ‘Celebration of spring’ is my ode to Chef Michel Bras. This dish is a true reflection of spring, capturing the freshness of the season, fragrances in the air and the vibrancy of colour emerging from the soil.
PAIR WITH… Nederburg Private Bin Eminence Noble Late Harvest Muscadel 2001. The nose is powerful, bursting with tropical- and stone-fruit aromas. Complex in the mouth with some fresh peach and ripe pineapple characters layered with sweet spice. A zesty acidity adds to a long, well-defined finish.
Celebration of spring
Ingredients
- For the panna cotta, add the water to a small bowl, sprinkle over the powdered gelatine evenly and set aside to sponge, 5 minutes.
- Add the milk, vanilla pod and seeds, salt and softened gelatine to a small saucepan over medium heat and bring to a simmer. Remove from heat and remove the vanilla pod.
- In a medium bowl, melt the chocolate over a bain-marie, being careful not to allow any steam or water to mix with the chocolate. Remove the chocolate from over the double boiler and pour the hot milk mixture over the chocolate. Carefully whisk with an electric beater on low speed to emulsify. Add the fresh cream and mix again until the cream is just incorporated. Pour the mixture into a flat container, cover with cling film and refrigerate until required.
- For the strawberry meringues, preheat the oven to 110°C. Whisk the egg whites to stiff peaks. Add 15ml (1 tbsp) castor sugar and continue whisking until thick and glossy. Fold in the remaining sugar, a little at a time, along with the salt and strawberry extract until it is all incorporated.
- Line a baking tray with baking paper. Place the meringue mixture into a piping bag and pipe small teardrop shapes onto the paper. Place the tray in the oven and cook, 1 hour. Turn the oven off but leave the meringues in the oven to cool completely. Once cold, store the meringue teardrops in an airtight container until required.
- For the green peach jelly, heat 100ml of the peach juice in a saucepan over medium heat. Remove from heat, add the gelatine sheets and allow to melt. Add the lime juice and vanilla seeds along with the green food colouring. Add the remaining peach juice to the warm mixture and pour into a flat container in a thin layer. Wrap the container and refrigerate until set, about 30 minutes. Cut out shapes with a leaf-shaped cookie cutter.
- To assemble, draw some lines on a rectangular plate with the vanilla extract paste to resemble the twigs of a peach tree. Heat a tablespoon in a jug of boiling water and use it to remove the chocolate panna cotta from its container – make small quenelles and arrange them on your plate, along with the green peach jelly leaves. Place the marshmallow flowers all along the twigs to resemble a peach blossom sprig. Arrange the strawberry meringue teardrops on the plate along with the wild strawberries, and garnish with the strawberry leaves just before serving.
Instructions
For the panna cotta, add the water to a small bowl, sprinkle over the powdered gelatine evenly and set aside to sponge, 5 minutes.
Add the milk, vanilla pod and seeds, salt and softened gelatine to a small saucepan over medium heat and bring to a simmer. Remove from heat and remove the vanilla pod.
In a medium bowl, melt the chocolate over a bain-marie, being careful not to allow any steam or water to mix with the chocolate. Remove the chocolate from over the double boiler and pour the hot milk mixture over the chocolate. Carefully whisk with an electric beater on low speed to emulsify. Add the fresh cream and mix again until the cream is just incorporated. Pour the mixture into a flat container, cover with cling film and refrigerate until required.
For the strawberry meringues, preheat the oven to 110°C. Whisk the egg whites to stiff peaks. Add 15ml (1 tbsp) castor sugar and continue whisking until thick and glossy. Fold in the remaining sugar, a little at a time, along with the salt and strawberry extract until it is all incorporated.
Line a baking tray with baking paper. Place the meringue mixture into a piping bag and pipe small teardrop shapes onto the paper. Place the tray in the oven and cook, 1 hour. Turn the oven off but leave the meringues in the oven to cool completely. Once cold, store the meringue teardrops in an airtight container until required.
For the green peach jelly, heat 100ml of the peach juice in a saucepan over medium heat. Remove from heat, add the gelatine sheets and allow to melt. Add the lime juice and vanilla seeds along with the green food colouring. Add the remaining peach juice to the warm mixture and pour into a flat container in a thin layer. Wrap the container and refrigerate until set, about 30 minutes. Cut out shapes with a leaf-shaped cookie cutter.
To assemble, draw some lines on a rectangular plate with the vanilla extract paste to resemble the twigs of a peach tree. Heat a tablespoon in a jug of boiling water and use it to remove the chocolate panna cotta from its container – make small quenelles and arrange them on your plate, along with the green peach jelly leaves. Place the marshmallow flowers all along the twigs to resemble a peach blossom sprig. Arrange the strawberry meringue teardrops on the plate along with the wild strawberries, and garnish with the strawberry leaves just before serving.
