Tomato and Fennel Tart with Basil Mascarpone - Chef Recipe by John T. Bailey
"The secret to this dish is the full flavoured tomatoes and fresh ingredients." - John T. Bailey.
500mL hemp milk
250mL full fat soy milk
250mL coconut cream
60g caster sugar
6g agar powder
1 vanilla pod
30mL liqueur (optional)
250g fresh mango pulp
50g caster sugar
5g lemon zest
25mL lemon juice
16 micro leaves
40g hemp seeds
Combine all ingredients, except the liqueur, into a saucepan and whisk to combine. Bring to the boil over medium to high heat and then let it simmer for 5 minutes, while stirring constantly. The simmering helps activate the agar.
Remove from the heat, add liqueur and combine everything. Pour carefully into small moulds, or serving glasses.
Allow to cool at room temperature for about 30 minutes to set and refrigerate to chill until it’s ready to serve, for a minimum of 2 hours.
Combine mango, caster sugar, lemon zest and lemon juice together and blend until smooth.
Recommended to use a good blender, or thermomix.
Pass through a fine sieve to remove impurities and refrigerate until needed.
When set, invert the panna cotta onto a serving plate. Top each one with a layer of mango coulis, fresh berries and mint. Drizzle icing sugar and hemp seeds over the top.
Recipe provided by Hemp Kitchen