Macadamiapannacotta
SERVES 6 // PREPTIME 25 MINS// COOK 10 MINS(PLUSCHILLING)“I lovetheminimalistsimplicityofa pannacotta,sowe
madeanAustralianversionwithmacadamia,”saysPepperell.
“Thelightmacadamiawatermixedwiththecreamalmost
mimics silken tofu too, which was a pleasant surprise.”Pistachiogelato
SERVES 4 // PREPTIME 15 MINS// COOK 10 MINS(PLUSCOOLING,FREEZING)“Wemakegelatoeverydayattherestaurant,”says
Pepperell.“Wealwaysuselocalseasonalingredients
wherewecan,exceptinsomeinstanceslikewith
Sicilian pistachio nuts – you just can’t beat it.”450 gmmacadamianuts
2¼ titanium-strengthgelatine
leaves(12gm)
250 ml(1cup)pouringcream
55 gm(¼cup)castersugar
¼ vanillabean,splitand
seedsscraped1 Preheatovento180°C.
Roastmacadamianutsuntiljust
startingtobecomelightgolden
(4minutes),thentransferto
a blenderwith750mlwater
andblenduntilverysmooth
(1-2minutes).Linea deepbowl
witha clean,lightlydampened
andwrung-outteatowel,or
4 layersofmuslin,andcarefully
addmacadamiamilk,keepingit
withintheteatowelormuslin.
Gathercornerstogether,twist
toseal,andcarefullysqueeze
andtwisttostrainoutasmuch
macadamiamilkaspossible.
You’llneed500ml.
2 Softengelatinein a bowl
of cold water for 5 minutes.200 gmpistachionuts
1¼ tbspgrapeseedoil
MILKBASE
375 ml(11/2cups)milk
60 ml(1/4cup)pouringcream
11/2 tbspskimmilkpowder
1 tbspdextrosepowder
(seenote)
40 gmliquidglucose
75 gm(1/3cup)castersugar1 Preheatovento180°C.For
milkbase,whiskingredients
continuouslyin a smallsaucepan
overmediumheatuntilit
reaches85°C(4-6minutes).
Leavetocool(1 hour).
2 Meanwhile,roastpistachio
nuts on a baking tray until lightlyCombinemacadamiamilkwith
cream,sugar,vanillaanda pinch
ofsaltin a smallsaucepanand
gentlywarmovermedium
heat,stirringtodissolvesugar
(1-2minutes).Squeezeexcess
waterfromgelatine,addto
pan,stirtodissolve,thenstrain
througha finesieve.Pour
intosix125mlshallowmetal
mouldsandrefrigerateuntilset
(5hours,orovernight).Cover
withplasticwrapaftersetting.
3 Toserve,filla bowlwithvery
hottapwater,placea mouldin
forthreeseconds,keepingtop
edgeabovewaterlevel,then
placea servingplateupside
downoverpannacotta,and
invertontoa plate.
SakesuggestionKameman
ShuzoGenmaishubrown
ricesake.Supersoft,pillowy
texture.Brownricesakeis a
rarityin Japan,but it’s worth
seeking out.roasted(3minutes).Transferto
a blenderwithoilandblendon
highspeed,scrapingdownsides
occasionally,untila finepaste.
Addcooledmilkbaseanda
pinchofsalt,passthrough
a finesieveandchurnin an
ice-creammachine,thencover
andfreezeuntilfirm(about
2 hours).Makesabout3 cups.
Gelatowillkeepfrozenin an
airtightcontainerfor2 weeks,
butis bestservedfresh.
NoteDextrosepowderis
availablefromvitamin
supplement shops.●ALL PROPS RESTAURANT’S OWN.