SATSUMA ICE AND TONKA BEAN PANNA COTTA

by chef Ryan Cole of Salsify

Serves 6

INGREDIENTS

Frangipane

125g cashew nuts

125g ground almonds

100g flour

5g salt

1 vanilla pod

250g butter

50g sugar

75g eggs

50ml Amaretto

Sugar syrup

100g sugar

100ml water

1T sorbet stabilizer

Satsuma granita

400ml satsuma juice

300g apples, sliced

zest of 2 limes

100ml lime juice

200g sugar syrup

Tonka panna cotta

600ml milk

400ml cream

30g icing sugar

1 tonka bean

7g gelatine

Passion-fruit curd

1 yolk

200ml passion-fruit juice

200g sugar

100g butter, cut in to 8 cubes

3 eggs

METHOD

Frangipane

1. Preheat oven to 170°
2. Place the cashew nuts, ground almonds, flour and salt in a blender and blend until fine.
3. Add the contents of the vanilla pod.
4. In a mixer cream the butter until light and fluffy.
5. Gradually add the sugar.
6. Add eggs one at a time until incorporated.
7. Fold in the flour and nut mixture. Add the Amaretto at the end.
8. Spread into a lined oven tin.
9. Bake in oven for 10 minutes. Turn oven down to 160◦C and bake for another 10 minutes.
10. Once cooled, portion into squares.

Sugar syrup

1. Place sugar and water into a pan and heat.
2. Add sorbet stabilizer and set aside.

Satsuma granita

1. Combine the satsuma juice, lime juice, sliced apples and lime zest.
2. Place in a blender and blend for 3 minutes.
3. Pass through a muslin cloth, mix with sugar syrup and freeze in a metal tray

Tonka panna cotta

1. Place milk, cream and sugar in a pot and heat on a low temperature.
2. Microplane the tonka bean into the liquid.
3. Bloom the gelatine.
4. Strain out the tonka bean and add the gelatine and dissolve.
5. Pour 50ml into the base of each of the 6 ramekins and allow to set in the fridge for 1 to 2 hours.

Passion-fruit curd

1. Whisk the yolk, eggs, juice and sugar together.
2. Place into a pot and cook out until thickened.
3. Take off the heat and whisk in one block of butter at a time.
4. Cool over ice and place into a piping bag.