Fish Soup with Couscous and Bruschetta
Influenced by Arabic culture, this dish is often featured alongside meat braises and casseroles.
1 L fresh cream
60 ml Liquor 43
1 cup fresh orange juice
1/2 cup caster sugar
5 gelatine leaves
2 cups fresh orange juice
2 gelatine leaves
1 Tbs caster sugar
400 ml fresh cream
350 ml full cream milk
1 vanilla bean pod
7 egg yolks
2/3 cup caster sugar
1 Tbs dried apricots
1 Tbs dried sultanas
1 Tbs dried pears
1 Tbs dried apples
1 Tbs dried peaches
1 Tbs dried lemons
1 Tbs dried oranges
1 Tbs toasted almonds
1 punnet strawberries
1 punnet blueberries
1 punnet raspberries
1 punnet micro mint
1 punnet violas
Heat milk, cream and vanilla bean in a pot on the stove, do not allow to boil.
Whisk egg yolks and sugar until creamed white.
Pour warm cream mixture into eggs, mixing consistently (don’t whisk).
Allow mix to cool, then churn in ice cream maker. While churning, cut all dried fruit and nuts into small cubes.
Once ice cream is churned, mix through the fruit and nuts, then freeze.
Heat orange juice and sugar in pot on stove.
Place gelatine into cold water until softened.
Once juice is warm, squeeze excess water out of gelatine and place in juice. Mix until dissolved.
Pour about 1 cm of jelly into individual moulds. Allow to cool and set.
Heat cream, sugar and orange juice in a pot, do not allow to boil.
Place gelatine in cold water until softened.
Add Liquor 43 to cream and orange mixture. Once warm, squeeze excess water out of gelatine and place in mixture. Mix until dissolved.
Allow to cool, but not set.
Pour into moulds on top of jelly layer, fill to top of mould.
Allow to set overnight.
Place a scoop of ice cream at one end of plate and the panna cotta at the other. Fill in between with fresh berries and decorate with violas.