Savoury Eggnog Panna Cotta With Candied Bacon
By Chef Iskander Latiff, Coriander Leaf Group
Planning a dinner party at home to welcome 2018? With all that indulgence on meaty festive goodies the past week, might we recommend a 3-course menu that includes seafood?
Start with Sautéed Prawns & Chorizo (http://www.storm.sg/prawns-chorizo-2/.
A fitting sweet finale would be Eggnog Panna Cotta with Candied Bacon – velvety from the creaminess of egg yolks. This classic Italian custard is spiced with cinnamon, nutmeg and garnished with crisp bacon.
Stand by a bottle of wine, champagne or beer to toast to 2018!
Bon Appetit and Happy New Year!
Total time: 20 minutes
5 sheets gelatine, bloomed*
B: Candied Bacon
5 pork or turkey bacon strips
2 tablespoons maple syrup
1 tablespoon brown sugar
½ teaspoon sea salt
C: Eggnog Panna Cotta
300g caster sugar
4 egg yolks
2 tablespoons bourbon or dark rum
Pinch of sea salt
500ml hot fresh milk
750ml whipping cream, room temperature
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
3 strawberries, pitted and sliced
8 edible flowers e.g. butterfly pea flower (optional)
1. Place gelatine sheets in a small mixing bowl. Pour in 1/3 cup tap water. Soak 2-3 minutes or until gelatine softens.
2. Preheat oven to 200°C. Combine B ingredients in a small mixing bowl. Mix well. Lay bacon strips on a baking tray; bake until the bacon crisps up, around 15 minutes. Allow bacon to cool down.
3. In a food processor, blend sugar, egg yolks, bourbon or rum, salt and hot milk (under C ingredients) until the sugar dissolves. Pour into a mixing bowl and set it aside.
4. In the same food processor, combine whipping cream and ground spices. Add in bloomed gelatine. Blend for 5 seconds till smooth. Then pour into egg mixture above. Mix together until well blended.
5. Pour mixture into 8 ramekins x 125 ml until ¾ full. Alternatively, divide it between 8 drinking glasses of the same capacity. Refrigerate until the panna cotta sets, around 3 hours.
6. Finely chop candied bacon. Sprinkle some over each panna cotta. Garnish with strawberry and if desired, the edible flower. Serve immediately.
TECHNIQUE: Blooming is a process where gelatine sheets or powder are soaked in water for 2-3 minutes until it softens or blooms. The water must be at room temperature. Do not use hot water as it causes the gelatine to clump. If this happens, discard and start over.
Catchfly, a contemporary restaurant in Singapore features classic American dishes with Asian twists accentuated by fresh herbs and spices.
You might also want to try these Whip It UP! recipes:
Click on www.storm.sg/food for more recipes and reviews of restaurants.
If you have a simple recipe you would like to share, do email it to firstname.lastname@example.org