Panna Cotta with Poached Quince

Serves 7

‍

800ml water

400g sugar

200ml white wine

1 lemon, juice and flesh

1 sprig of thyme

1 bay leaf

1/2 tsp black peppercorns

2 quinces

2 1/8 leaf gold-grade gelatine

120g bush honey

540g cream

7 90ml moulds

Handful whole almonds, lightly toasted, then chopped and tossed with salt and olive oil

‍

What to do: Quince

‍

1. In a saucepan, combine the water, sugar, wine, lemon juice and flesh, thyme, bay leaf and peppercorns. Bring to the boil, then turn off the heat while you prepare the fruit. (Have the syrup ready in advance and process the quinces quickly to prevent oxidising.)

‍

2. Peel and quarter the quinces. Place in a heavy-based, stainless pan. Cover with the syrup. The syrup should just cover the fruit when you press it down. (If you need more, make a little more. If you have too much, save it for the next batch.)

‍

3. Cover the fruit and liquid with a piece of baking paper, then weigh down with a plate or lid to keep the fruit submerged.

‍

4. Cook long and slow. The fruit should poach, not simmer. I start on medium heat to warm the syrup, then drop it right down to the lowest point once it’s steaming. Cook for at least 3 hours, until the quince turns from pale to pink/red. If the syrup becomes too sweet, loosen with a splash of water.

‍

5. Ideally, cool the quince in the syrup overnight before serving. Once cold, remove cores with a small knife or by hand, then cut fruit into wedges.

‍

What to do: Panna Cotta

‍

1. Prepare an ice bath: fill a bowl a third with ice, then rest a second bowl inside it.

‍

2. Soften gelatine in a small container of cold water until bloomed.

‍

3. Heat honey and cream in a heavy-based saucepan on medium heat, stirring every minute or so until scalding point (80°C), but no further, as the hotter it gets, the firmer it sets.

‍

4. Squeeze excess water from the gelatine, add to the hot mixture and stir to dissolve. Strain into the bowl set over ice. Lightly wet the ice so the bowl settles in and the mixture chills evenly. Ideally, the ice bath will come up to the top edge of the liquid panna cotta.

‍

5. Stir occasionally to prevent a skin forming – the more you stir, the faster it cools. Once it begins to thicken at the edges and feels cold, pour into a jug and divide between the 7 moulds. Refrigerate, lightly covered, until set, then seal well. Set time is around 6 hours, but allow longer if the fridge is full.

‍

6. To turn out the panna cotta, dip the moulds in very hot tap water for 5 seconds. Don’t leave it longer or it will melt. Remove, tap off excess water, then tilt the mould on its side. Gently pull away a small section at the edge with your finger to break the airlock – you’ll see the seal release and travel down.

‍

7. Once loosened, invert confidently onto a plate and let it drop. It should wobble softly into place. If it cracks, don’t worry. Garnish with poached fruit, syrup and almonds, then serve.

‍

Ortega fish shack

ortega.co.nz

‍