Dishing Up Some Tasty Content

GINGER PANNA COTTA, PINEAPPLE JELLY + CARAMELISED BANANAS


JULY 2014

DishPig_Galdente(AlexReznick)_3

PHOTOGRAPHY by ALEX REZNIK
STYLING by GAL DENTE

 

Panna cotta and jelly aren’t necessarily desserts that immediately spring to mind when you think of Africa; however ginger, pineapple, banana and groundnuts – more commonly referred to as peanuts – are all mainstay ingredients throughout West African countries. These flavours are also perfect for desserts. Here’s three to get you started.

GINGER PANNA COTTA

Serves 4
Cooking time – 50 minutes
Chilling time – 8 hours or overnight

INGREDIENTS
4 basic panna cotta molds
400ml cream
475ml milk
6 tbs of ginger, grated
4 tbs white sugar
5 gold gelatine leaves
Rice bran oil or other flavourless oil for greasing.

Place milk, cream, ginger, and sugar in a medium sized saucepan, slowly bring to the boil.

Reduce heat to low and simmer for 10 minutes, stirring occasionally.

After 10 minutes turn off the heat and leave to steep in saucepan for 30 minutes.

After 30 minutes give the mixture a good whisk and then strain through a fine sieve into a bowl.

Place gelatine leaves separately into a large bowl and cover with cold water, leave to soak for 5 minutes until soft.

When gelatine leaves are soft return your panna cotta mixture to a clean saucepan and place over a low heat.

Wring the water from your gelatin leaves and place into saucepan, whisking to help dissolve.

As soon as the gelatine leaves dissolve, remove mixture from heat and pour into 4 lightly greased panna cotta molds. Note: It is important not to overheat the mixture once the gelatine has been added.

Place panna cotta in fridge and leave to set for a minimum of 8 hours.

To remove panna cotta from molds, quickly dip the molds into hot water to loosen, then carefully turn upside down onto plate.

PINEAPPLE JELLY
Serves 4
Cooking time – 20 minutes
Chilling time – 8 hours or overnight

INGREDIENTS
1 litre of fresh pineapple juice
4 tbs white sugar
5 titanium strength gelatine leaves
Rice bran oil or other flavourless oil for greasing

Place the juice and sugar into a medium sized saucepan, and slowly bring to the boil.

Once the liquid has reached boiling point, reduce heat and simmer on low, stirring occasionally for 10 minutes.

With the juice simmering, place gelatine leaves in a large bowl and cover with cold water. Leave the leaves to soak for 10 minutes.

After heating juice for 10 minutes, remove from heat.

Wring the excess water from gelatine leaves and add them to the hot mixture, whisking to help dissolve.

Once dissolved, pour the mixture into a large, lightly greased jelly mould. Note: For this recipe I used 1 large square jelly mold, but any other shape or multiple smaller jelly molds will work as well.

Place jelly into the fridge and leave to set for a minimum of 8 hours, or overnight.

To remove the jelly from the mold, dip into hot water to loosen and carefully turn upside down onto a plate.

Using a sharp knife cut jelly into large cubes, ready to serve.

CARAMELISED BANANAS
Serves 4
Cooking time – 15 minutes

INGREDIENTS
8 small lady finger bananas
1 large knob of butter
4 tbs of brown sugar (can add more or use less depending on how sticky you prefer your bananas)
1 handful of groundnuts (peanuts), chopped

Add butter to a medium sized frying pan, and place over medium heat.

Once the butter is starting to brown, add whole bananas to pan and leave to brown for 2-5 minutes.

Reduce heat to low and sprinkle the brown sugar over bananas.

Continue to heat bananas, stirring until the sugar has dissolved and becomes sticky (approx 10 minutes).

Remove from pan and serve warm with ginger panna cotta, pineapple jelly and a sprinkling of chopped groundnuts.

RECIPES by JESSICA JOHNSON, Gal Dente
STYLING by Gal Dente
West African wax printed garments and table cloth by YEVU Clothing
Tortoiseshell Wishbone Bangles and Dessert Bowl by DINOSAUR DESIGNS
Ceramic Dessert Spoons by ANDREA GUNADI

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