**Unlock the Secret to Unforgettable Desserts with Exotic Barley Panna Cotta**
In a world where the ordinary is often overrated, it’s time to elevate your dessert game to an unprecedented level. It’s time to dive deep into the uncharted territories of flavor and texture, to explore the exotic yet familiar, to turn your kitchen into a haven of culinary innovation. Enter the exotic barley panna cotta, a dessert that smashes through the boundaries of taste and presentation, guaranteeing that once you’ve tasted it, there’s no turning back to the mundane.
**The Game Changer**
Forget everything you know about panna cotta. This isn’t just another dessert; this is a statement. Made with an unconventional twist of barley, this panna cotta isn’t just a dish; it’s an experience. With 240g of barley woven into the fabric of traditional panna cotta, alongside 250g each of double cream and whole milk, enriched with a subtle sweetness from 35g of caster sugar, this recipe is a testament to thinking outside the box. But wait, the magic doesn’t stop here. The 8g of bronze gelatine leaves bind the mix, ensuring a perfect set that’s both visually stunning and palate-pleasing.
**A Journey of Flavors**
Dive deeper into this culinary exploration with a berry soup that isn’t just an accompaniment; it’s a revelation. The mix of 500g frozen mixed berries, sweetened just right with 150g of caster sugar, is an ode to the bold and the brave. This isn’t just a berry soup; this is a berry explosion, setting your taste buds on an adventure they won’t soon forget.
**The Finale that Demands Attention**
This dessert doesn’t just stop at being delicious. It commands attention with its presentation. To serve, you sprinkle a canvas of 30g buckwheat, 90g halved raspberries, 150g roughly chopped strawberries, 150g halved blueberries, creating a masterpiece that’s as delightful to look at as it is to eat. The final brushstroke? A drizzle of white balsamic vinegar to tie all the flavors together, sprinkled with 20 oxalis and 10g of bee pollen for that extra touch of elegance and flavor complexity.
**The Verdict**
In a world full of safe choices and repeated flavors, the exotic barley panna cotta stands out as a beacon of culinary boldness. It’s not just a dessert; it’s a declaration. A declaration that you’re not satisfied with the status quo, that your palate demands excitement, and your dessert plate is a canvas waiting to be painted with the bold strokes of flavor and innovation.
In your hands, you have the power to transform a simple meal into an unforgettable experience. Embrace the unconventional. Dive into the exotic. And remember, in the end, it’s not just about what you eat; it’s about the journey it takes you on. Make that journey extraordinary.
Ingredients
PANNA COTTA
* 240g of barley
* 250g of double cream
* 250g of whole milk
* 35g of caster sugar
* 8g of bronze gelatine leaves
BERRY SOUP
* 500g of frozen mixed berries
* 150g of caster sugar
TO SERVE
* 30g of buckwheat
* 90g of raspberries , halved
* 150g of strawberries , roughly chopped
* 150g of blueberries , halved
* white balsamic vinegar, to taste
* 20 oxalis
* 10g of bee pollen
Equipment
* 6 panna cotta or dariole moulds
Method
1
For the panna cotta, add the barley to a dry frying pan and toast over medium heat until golden brown. It needs to be heavily toasted but not burnt, so keep an eye on it and move it regularly. Transfer to a bowl to cool
* 240g of barley
2
Add the cream, milk and sugar to a pan with the cooled barley. Heat the mixture but don’t let it boil, and infuse the barley for 20 minutes. Meanwhile, bloom the gelatin in cold water
* 250g of double cream
* 250g of whole milk
* 35g of caster sugar
* 8g of bronze gelatine leaves
3
Strain the cream mixture through a sieve. Squeeze out any excess liquid from the gelatin, and add it into the warm cream mixture. Stir until the gelatin is completely dissolved, then pour the panna cotta mixture into the moulds. They should each hold about 90g of mixture
4
Place the panna cotta into the fridge to set for 3 hours
5
For the berry soup, mix the frozen berries and sugar together in a heatproof bowl and set aside, covered
* 500g of frozen mixed berries
* 150g of caster sugar
6
Bring a pan of water to the boil, then turn the heat down
to low. Place the berries over the pan and cook for 2 hours. All the juices should come out of the berries as the fruit steams. Check the water level in the pan regularly, topping up with boiling water as needed
7
After 2 hours, strain the berry juice through a sieve, and transfer to a container. Chill until cold
8
To serve, toast the buckwheat over a low heat in a dry pan, stirring frequently, until fragrant. Set aside
* 30g of buckwheat
9
Mix the fresh fruit with a few spoonfuls of the berry soup, and a small dash of white balsamic – just enough to balance out the sweetness
* 90g of raspberries , halved
* 150g of strawberries , roughly chopped
* 150g of blueberries , halved
* white balsamic vinegar, to taste
10
To remove the panna cotta from the mould, gently dip it into warm water for a few seconds then place the plate you are going to serve the panna cotta on top of the mould. Flip it over, then remove the mould. If the panna cotta gets stuck, just dip the mould in warm water again
11
Dress the panna cotta with the berries on one side, and sprinkle the buckwheat over the berry soup-soaked fresh fruit. Garnish with oxalis and bee pollen
* 20 oxalis
* 10g of bee pollen
Source Great British Chefs
In a world where the ordinary is often overrated, it's time to elevate your dessert game to an unprecedented level. It's time to dive deep into the uncharted territories of flavor and texture, to explore the exotic yet familiar
