Monday, October 14, 2013

Springbokkie Panna Cotta's with Creme de Menthe Caviar

A Springbokkie is a well known South African Shooter, named after our Rugby team or as I know it, my first taste of delicious alcohol, after wine and beer comes Springbokkies and the love blossoms. Made with 2 parts Marula Cream liqueur and 1 part Creme de Menthe, you have to stop yourself from having more than one. My last shooter I had was very recently shared with chef Gordon Ramsay when he was in Cape Town, a Springbokkie memory I will keep forever.

Four Cousins has just launched two Cream Liqueurs one Strawberry and a Marula fruit, they sent a few bloggers a gift pack to prepare a dish for the #creamgenius competition so you will have to vote for your favorite dish soon!!! Hopefully you win a delicious gift pack like mine which I had to stop myself from popping in a straw and drinking it like a milkshake for adults.

The dish I decided to make for the Four Cousins competition is a Springbokkie Panna Cotta which is an Italian dessert, a just set cream jelly, the perfect ending to any meal in Italy. Make this dish as a dessert for an after dinner mint effect or as I made lots of mini ones as a jello shot canape's with Creme de Menthe Caviar as a fun party snack.

Creme De Menthe Jelly
makes 500ml
300ml Creme De Menthe
100ml Monis mint syrup (from a bottle store)
100ml water
5 leaves of gelatine / 8g gelatine powder
squeeze of lemon juice
few drops of green food colouring

Heat the Monis syrup and the water, sponge the gelatine in water to allow to swell, add to boiled mixture and dissolve.
Add the mint liqueur, lemon juice and colouring.
Spray and cook the moalds you will be using and using a measuring spoon place a layer of mixture in each cup. Refrigerate.
Reserve 125ml of jelly to make the caviar.

Creme De Menthe Caviar
makes 100ml
125ml of above jelly recipe
2 gelatine leaves / 3.5g gelatine powder
1lt sunflower oil kept in the freezer 
1 small nozzled squeezie bottle

Heat the reserved 125ml until just below boiling, sponge the gelatine to swell and add to the jelly.
Place in the squeezie bottle and squeeze drops into the ice cold oil, strain and keep refrigerated

Marula Panna Cotta
makes 15 mini's
900ml fresh cream
500ml Four Cousins Marula cream
Castor sugar added to taste
10 gelatine leaves / 16g gelatine powder
100g dark chocolate
1/2 bar peppermint crisp

Bring half the cream to the boil, sponge the gelatine in water to swell and add to the hot cream to dissolve.
Add the Marula cream and allow to cool slighhtly. Whip the other half of the cream and fold into the gelatine mixture, add castor sugar to taste.
Pour on top of the set mint jelly and refrigerate.
Melt the chocolate in the microwave on low heat stirring every few seconds. Spread onto greaseproof paper and sprinkle on some chopped peppermint crisp.
Unmoald the Panna Cotta's into your dishes and serve with chocolate shards and mint caviar.

Recipe and Pictures Copyright By Tamsyn Wells

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