Recipe by: Ossiano Restaurant
Serves: Serves: 4-6
Date ice cream
- For the date ice cream, place dates in a bowl, pour in hot tea, then cover with plastic wrap, and set aside for 30 minutes to marinate.
- Strain through a fine sieve and discard tea. Place dates and milk in a saucepan and bring milk to the boil.
- Meanwhile, whisk yolks, sugar, glucose, and milk powder in a bowl.
- Slowly whisk milk mixture into bowl with egg yolk mixture until combined. Transfer mixture to a clean saucepan and place over low heat. Cook until custard thickens and coats the back of a spoon, stirring constantly.
- Chill over an ice bath until cold, stirring occasionally.
- Churn cooled custard in an ice cream machine according to manufacturer’s instructions. Freeze until firm.
- For the pannacotta, soak gelatine in a bowl of cold water for 5 minutes until softened. Drain, squeezing out any excess water, and set aside.
- Place 350g of the cream, lemon rind, vanilla bean and seeds in a saucepan set over medium-low heat, and bring to a gentle simmer. Reduce by a third to about 250ml (1 cup) of mixture. Strain through a fine sieve, and discard solids.
- Place chocolate in a bowl, pour in hot cream mixture, and allow to sit for 2-3 minutes. Stir until chocolate has melted and is incorporated.
- Heat milk in a small saucepan until hot, then remove from heat. Add gelatine, stirring until dissolved. Stir mixture into white chocolate cream until combined. Set bowl in a bowl of iced water to cool mixture quickly, stirring occasionally.
- Meanwhile, whip remaining 150g cream and icing sugar in the bowl of an electric mixer fitted with a whisk attachment, to firm peaks. Once chocolate mixture is at room temperature, fold in whipped cream to combine. Transfer to a deep tray and refrigerate for at least 90 minutes or until set.
- For the date puree, place all ingredients in a small saucepan set over medium heat. Bring to a simmer, and cook for 25 minutes or until dates are completely soft. Transfer to a blender, and puree until smooth. Transfer to a disposable piping and set aside until needed.
- For the candied pistachios, preheat oven to 180C.
- Place pistachios in a saucepan of water and bring to the boil. Drain and remove skins.
- Combine sugar and 25ml water in a saucepan set over medium heat, stirring until sugar dissolves. Cook for 5 minutes until syrup thickens slightly.
- Toss pistachios in syrup, then strain through a sieve. Spread pistachios onto a tray lined with baking paper. Roast for 8-10 minutes or until golden. Set aside to cool completely. *Alternatively, you can purchase blanched pistachios.
- For the lemon curd, soak gelatine in a bowl of cold water for about 5 minutes or until softened. Drain, squeezing out any excess water. Set aside.
- Place lemon juice, egg and sugar in a small saucepan set over medium heat, whisking to combine. Cook until mixture reaches 82C, whisking constantly.
- Transfer to a clean bowl, whisk in gelatine until dissolved, then whisk in butter one piece at a time until combined. Transfer curd to a disposable piping bag, and refrigerate until needed.
- To serve, smear pannacotta onto base of bowls. Dot with date puree and lemon curd. Scatter with candied pistachios, berries and jasmine. Arrange 3 meringues on top, then dot with date puree and lemon curd. Garnish with microcress and serve with date ice cream.
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