Goats' Cheese Panna Cotta with Saffron Candy Apples - Chef Recipe by Jason Ludwig

Goats' Cheese Panna Cotta with Saffron Candy Apples - Chef Recipe by Jason Ludwig


Ingredients

Goats' cheese panna cotta:

100g goats' cheese
600mL single cream
1/2 lemon, zested
1/2 bunch thyme
3 garlic cloves
2 whole eschalots
4 leaves gelatin

Saffron candy apples:

1 whole Pink Lady apple
200g sugar
100mL water
20 strands saffron
50g white sugar

Croutons:

7g dried yeast
500g plain flour
100mL virgin oil
300mL warm water

Method

Panna cotta:

Place goats’ cheese, cream, lemon zest, thyme, garlic and eschalots in a pot on a low heat and bring to the boil. Season with salt and simmer for 1 minute to infuse flavours.

Soften gelatin in cold water so it does not begin to melt. This should only take about a minute.

Empty the water and replace the softened gelatin in the bowl.

Strain the panna cotta mix onto the gelatin and whisk lightly to incorporate completely, but not adding air bubbles to the mix.

Set on a tray about 2cm deep in the fridge overnight, then portion.

Bread for croutons:

Place yeast, sugar and warm water in a cup and stir well.

Place flour, oil and salt in the bowl of a mixing machine. Add water, attach dough hook and mix for 2 minutes until dough is soft and silky.

Prove in a warm place in a bowl with cling wrap until dough doubles in size.

Beat down and form the shape of the bread loaf you want. Place on a tray with baking paper.
Prove again until doubles in size.

Place in an oven on high until the bread is brown on top and has a good crust.

Remove from the oven and allow to cool. Slice into thin strips, then into 2cm x 2cm squares.

Lay out flat on a baking tray and place back in the oven at 130 C for 10 minutes until firm.

Saffron candy apples:

Make saffron sugar syrup with water, sugar, saffron and a pinch of salt.

Peel apples and slice into cubes.

Once syrup has reduced and is starting to change colour to medium brown, remove from heat. Add diced apples, being careful as the syrup with splatter and will be very hot.

Plating:

Lay all croutons out on a baking paper lined tray.

Carefully lift panna cotta onto a board and cut with a hot, wet knife into cubes slightly smaller than the croutons.

Sieve the syrup from the apples, once drained well, place about 6 pieces of apple in the centre of the panna cotta.

Garnish with your favourite micro cress and serve. These canapes should hold for up to 2 hours.


Recipe provided by Passion Ate the Chef



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