Stanley Recipe File – Chestnut Cake and Rhubarb Panna Cotta with Macerated Berries

CHESTNUT CAKE RECIPE

Ingredients

Chestnutcake50g raisins
3 tablespoons extra virgin olive oil, plus extra for brushing
500g very fresh chestnut flour, stored in the fridge
300g self raising flour
1 teaspoon salt10g pine nuts100g shelled walnuts, coarsely chopped
1 small sprig rosemary
Double cream

Method

Preheat the oven to 220 degrees C.  Cover raisins with warm water and soak for 15 minutes until plumped up.  Drain, squeezing out the excess liquid and pat dry with paper towels.

Brush a 30cm round cake pan with about 3 tablespoons olive oil. Sift the chestnut and self raising flour into a bowl and gradually stir in about 900ml water to make a smooth batter. Stir in the salt, pine nuts and raisins and mix well.

Pour the mixture into the prepared pan and sprinkle with the walnuts and a few rosemary needles.

Drizzle with the oil, put the pan on a baking sheet and bake for 40 minutes, until the top is golden and the surface is cracked.

Remove the pan from the oven and let cool slightly and then serve with double cream.

Preparation time:  20 mins
Cooking time:  40 mins
Serves 6-8

 

RHUBARB PANNA COTTA WITH MACERATED BERRIES

Ingredients

Vegetable oil to grease

1 bunch rhubarb, trimmed, washed, dried, cut into 5cm lengths

2 tbs castor sugar
2 tbs fresh orange juice
1 x 7cm cinnamon stick
1 ¾ cups light evaporated milk
½ cup light thickened cream
1/3 cup castor sugar, extra
1 vanilla bean, split
1 tbs boiling water
3 tsp powdered gelatine
1 x 250g punnet strawberries, hulled, washed, cut into quarters
100g fresh blueberries
1 tbs icing sugar
1 tbs Grand Marnier liqueur

Method

Pannacottaandberries

Brush six ½ cup capacity moulds with oil to lightly grease.  Place on a baking tray.

Place rhubarb, sugar, orange juice and cinnamon in a saucepan over medium heat.  Cook, covered, stirring occasionally, for 5 minutes or until rhubarb is pulpy.  Remove from heat.  Set aside for 20 minutes to cool.  Strain through a fine sieve into a bowl.  Discard pulp.

Meanwhile, combine milk, cream, extra sugar and vanilla bean in a saucepan.  Use a small sharp knife to scrape vanilla bean into the milk mixture and stir to combine.  Discard the bean.  Set aside for 15 minutes to cool. Place the boiling water in a heatproof jug.  Sprinkle with gelatine and whisk with a fork to remove any lumps.  Set aside for 3 minutes or until gelatine dissolves and mixture is clear.

Stir rhubarb puree into milk mixture until combined.  Stir in the gelatine until combined.  Pour mixture evenly among prepared moulds.  Cover with plastic wrap and place in the fridge for 6 hours to set. Combine the strawberries, blueberries, icing sugar and liqueur into a glass bowl.  Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Dip moulds, one at a time, into hot water for 1-2 seconds, then turn onto serving plates.  Spoon berries among plates and serve immediately


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