Clementine, pomegranate and panna cotta jellies
Clementine, Pomegranate & Panna Cotta Jellies
The original celebrity chef, Antonin Carême, loved to wow his
guests by filling ordinary looking fruit with thin layers of jelly
and blancmange. It may take a bit of time, but this isn't difficult to recreate at home and is guaranteed to raise a similar
reaction.
Ingredients
- FOR THE FRUIT JELLY:
- 250ml clementine juice
- 125ml stock syrup (equal parts water and dissolved sugar)
- 125ml pomegranate juice
- 5 leaves gelatin
- FOR THE PANNA COTTA JELLY:
- 160ml full fat milk
- 160ml double cream
- 1/2 vanilla pod, seeds only
- 75g caster sugar
- 3 leaves gelatin
- TO SERVE:
- 4 clementines
Instructions
1. Hollow out the clementines by cutting a 1.5cm circle in the
base and using the handle of a teaspoon to carefully loosen
the flesh from the skin and dig out some of the flesh. Once enough room has been created you can use your fingers to remove the rest of the pulp, but be careful not to
tear. Put the hollowed skins into the freezer to cool completely whilst you make the jellies. 2. To make the fruit jelly, soak the gelatine leaves in a little of
the fruit juice and leave for 5 minutes to soften. Warm the remaining juices with the stock syrup then add
the softened gelatine and its soaking juice. Stir until completely dissolved. 3. For the panna cotta, warm all of the ingredients, except the
gelatine in a pan until the sugar has completely dissolved.
Soak the gelatine in cold water until soft, then squeeze dry
and stir into the cream mixture until fully dissolved. 4. Pour 1 tbsp of the fruit jelly into the cooled fruit skins and
put in the fridge for 25minutes to set. Repeat with 1 tbsp of
the panna cotta mixture and continue alternating layers
until the skins are full. Try to finish with a layer of fruit jelly.
If the jellies in the pans start to set, warm gently until liquid
again. Tip: use a piping bag nozzle as a funnel to help get the jellies into
the oranges without spillage. 5. Serve the clementines normal side up so that they appear
to be normal fruit and cut into segments at the table.
Details
Prep time: Cook time: Total time: Yield: Serves 4