Citrus vanilla panna cotta on oat granola base with dried fruit and apple compote
- Preparation Time180 mins
- Cooking Time120 mins
For the panna cotta
For the orange gelatina
For the maple leaf apple chip
For the simple syrup
For the apple cider reduction
For the chocolate piping garnish
For the sugar garnish
For the healthy oat granola
For the dried fruit and apple compote
For the cranberry reduction
1) Scrape the seeds from half of the vanilla pod, add to the sugar and mix until well combined.
2) Pour the milk into a small saucepan and add the vanilla sugar, and both zests. Bring to boiling point, and then turn the heat off, cover the pan and leave to infuse for about 5 minutes.
3) Soak the gelatine in cold water.
4) Whisk dairy base in a medium mixing bowl until smooth.
5) Remove the gelatine sheets from the water (reserving the water), squeeze out all excess liquid, and stir into milk mixture.
6) Strain milk mixture into dairy base and stir until smooth, being careful not to create air bubbles.
7) Using a ladle, fill the mould 3/4 full. Cover and refrigerate until set.
8) Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way.
9) Preheat oven to 120 degrees C.
10) Using a sharp chef's knife, cut 4 (10 mm thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed).
11) Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 60 ml for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish.
12) Heat apple cider in a saucepan over medium-high heat until reduced to 60 ml. Cool and transfer to a squeeze bottle.
13) Heat cranberry juice in a saucepan over medium-high heat until reduced to 60 ml. Cool and transfer to a squeeze bottle.
14) Preheat oven to 200 degrees C.
15) Toast oats on a baking sheet in the oven until slightly brown.
16) Reduce oven temperature to 190 degrees C.
17) Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert.
18) Using a chef's knife, cut reserved, already peeled apple into precise 1/2 cm dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste.
19) Using bain-marie set-up, slowly heat 115 g chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag.
20) Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process.
21) Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened.
22) Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals.
23) To serve: carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve.
Other recipes with lemon
Smoked trout salad with Meyer lemon dressing
Lemon-Blueberry Ricotta-Buttermilk Pancakes
Parmigiano Reggiano, Pomegranate and Wild Rocket Salad
Sous Vide Cod with Chilli, Garlic and Coriander Butter with Cherry Tomato and Chorizo Ragu
Slow-Roasted Lamb Shoulder with Feta Salsa
Provencal roasted chicken with honey and thyme
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Jamie's Great Britain
Jamie Oliver explores the history of British food and how British cuisine has been influenced by centuries of invasion, exploration, and immigration. He samples modern and traditional dishes and cooks up delicious meals inspired by his trip.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Bake Off: The Professionals
Teams of professional pastry chefs across Britain compete in a spectacular bake-off. They create exquisite desserts and showpieces in a bid to impress world-renowned judges and be crowned the winner.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
John Torode's Asia
Chef John Torode embarks on a spectacular journey around Asia. He tastes mouth-watering flavours and dishes and meets brilliant culinary teachers that inspire him to create new dishes of his own.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Cleaning Up In Mississippi
In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Desserts Doing Good
The final three young bakers create cakes to impress the judges. They must stick to a school club theme for a chance to be crowned winner and take home $25,000.
The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.
Friends In Need
Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.
After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.
Ainsley prepares meals for a lazy Sunday, from sweetcorn fritters with poached egg to slow-roasted lamb. Gyles Brandreth shares his recipe for fish finger sandwiches.
Film Crew Takeout
Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.
Listless In Louisiana
Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.
Ainsley brings a classic British pub menu into the kitchen. His yummy dishes include sausages with mustard mash. And, Selasi Gbormittah makes hazelnut profiteroles.
Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.
House Of Cards
Robert visits Cafe No Fur in Las Vegas, where the owners – a model and a former poker player - must change their stubborn ways if they want the business to survive.
Ainsley recreates his favourite takeaway dishes, from Indian to Italian. Anita Rani joins him to cook a smoked aubergine curry, and Jeremy Pang makes crispy chilli beef.
Home: Dinner Start To Finish
Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.
A Dream In Shambles
Robert heads to Las Vegas to work his magic at A Pizza Melody. The owner's husband has spent almost $1 million trying to make it a success, to no avail.
Ainsley celebrates a great British tradition: tea. He puts a modern twist on a classic with black forest brownies. And, actor John Partridge serves up sausage rolls.
Home: Tale Of 4 Dinners
Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.
Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.
Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that’s never been conquered.
Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.