Almond panna cotta with poached tamarillos

Almond panna cotta with poached tamarillos

By
From
A Year In My Kitchen
Serves
4

Raw tamarillos have a very sharp flavour that is too tart for my taste, but poach them gently in a sugar syrup and they become gentler, sweeter and much more palatable. They are jewel-like in their beauty and I can think of no prettier fruit when they are poached. Paired with smooth almond creams, they are exquisite.

Ingredients

Quantity Ingredient
75g blanched almonds
185ml whole milk
250ml double cream
100g caster sugar
1 vanilla pod, slit lengthways
1 lemon, grated zest
2 sheets leaf gelatine, (or 11/2 tsp powdered gelatine)

Poached tamarillos

Quantity Ingredient
4 tamarillos
500ml water
225g caster sugar
1 vanilla pod, slit in half lengthways
1 cinnamon stick
2 bay leaves

Method

  1. Preheat the oven to 180°C. Scatter the almonds on a baking sheet and place in the oven for about 6 minutes to toast very lightly. Allow to cool, then pulse in a food processor to chop roughly (or do this by hand).
  2. Tip the chopped nuts into a saucepan and pour on the milk and cream. Add the sugar and vanilla pod and bring to a gentle simmer, stirring to help dissolve the sugar. Remove from the heat, add the lemon zest and set aside to infuse for 15 minutes.
  3. In the meantime, immerse the gelatine sheets in a bowl of cold water and leave to soften for about 5 minutes.
  4. Return the infused almond mixture to a low heat and bring just to the boil, then take off the heat. Remove the gelatine from the bowl, squeeze out the water, then add to the hot almond cream mixture, stirring to dissolve. Strain into a jug, then pour into 4 dariole moulds (or similar small individual moulds) and allow to cool. Chill for about 2 hours until set, but don’t leave the panna cottas in the fridge for too long as they will continue to firm up on chilling.
  5. To prepare the tamarillos, cut them in half lengthways. Put the water, sugar, vanilla, cinnamon and bay leaves into a shallow, wide saucepan and place over a low heat to dissolve the sugar. Then, turn the heat up and bring to a simmer. Add the tamarillos and poach for 5–6 minutes or until they begin to soften and pop out of their skins. Remove from the heat and leave to cool in the poaching liquid.
  6. To serve, dip the base of each mould into warm water for a second or two to loosen the edges, then invert on to a plate to turn out the panna cotta. Arrange the poached tamarillos alongside and spoon a little of the poaching syrup over them. Serve straight away.
Tags:
seasonal
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