Eskal Chocolate Covered FreeNut Butter Pretzel Bites
An ideal allergen friendly indulgence for both kid's and grown up's parties.
175mL can coconut milk
200mL cooking cream
70g caster sugar
125mL full cream milk
1 vanilla bean, seeds split or 1 teaspoon vanilla extract
2 pinch of salt
3 leaves gelatin, softened in cold water for 10 minutes
4 egg yolks
300g caster sugar
160g chilled unsalted butter, cubed
4 whole zests of lemon and juice
2 pinch of salt
Half zest of lime
100g unsalted butter
100g caster sugar
35mL liquid glucose
100g white sesame seeds
35 g black sesame seeds
Freeze dried raspberries
Fresh raspberry or strawberries
Stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Remove from heat and stir in softened gelatin. Strain into 6 ramekins or dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.
Place egg yolks, eggs and sugar in a saucepan and whisk until well combined and place over a low heat. Add butter, salt, juice and lemon and lime zest and whisk continuously until mixture begins to thicken. Strain through a sieve and pour into a sterilised jar. Keep covered in the fridge for up to 2 weeks.
Bring the butter, sugar, glucose and milk to the boil in a small saucepan. Remove from the heat and add the sesame (and poppy seeds) and leave to cool. Spread mixture on a large (lined with greaseproof) baking tray as thinly as possible and bake for about 10 minutes or until golden on a 160 C oven. Set aside to cool.
Remove the coconut panna cotta out of the fridge and prepare a bowl of warm water, hot enough for your hand to touch. Carefully place the panna cotta inside the water for 30 seconds and flip the mould onto a plate. Serve with lemon curd, toasted coconuts, edible flowers, fresh and freeze-dried strawberries.