Victoria as some amazing dessert wine which marry's so well with our incredible local Summer fruit. Strawberry season is upon us this floral panna cotta is delicious topped with these lightly stewed fruits in perfumed with elderflower & the excellent Mitchelton Botrytis Riesling.
Ingredients and Methods
Rhubarb & strawberry salad
Ingredients:
- 400g of peeled rhubarb cut into 2 cm logs
- 400g even sized washed ripe strawberries with stalks removed
- 750ml Botrytis riesling
- 50g caster sugar
- 100ml elderflower liquor
- 1 vanilla pod scraped
- 1 lemon juiced & zested
- 2 cinnamon sticks
Method
1. Combine wine, sugar, vanilla, elderflower & spices bring to the boil then add the rhubarb cook gently for 5 mins over a very low heat or until tender.
2. Remove from the heat allow to cool transfer the rhubarb to a tray with the strawberries, once cool pour the cooking liquid over the fruit to marinate &chill; overnight.
Elderflower & Yoghurt Panna Cotta
Ingredients:
- 75ml Double Cream
- 1ea vanilla pods – scraped
- 2 tablspns elderflower cordial
- 1ea lemon zest
- 75 gm Castor Sugar
- 2ea Leaves
- 250ml sheep's yoghurt
- 175ml double cream, lightly whipped.
Method
1. Boil the cream gently with the, vanilla, sugar, elderflower and lemon zest.
2. Remove from the heat allow to infuse whilst you soak the gelatine, once soft, squeeze Dry and combine with the Yoghurt cream warm to dissolve the gelatine.
3. Remove from the heat allow to cool whisk in the yoghurt, remove vanilla bean chill till the cream begins to set then gradually add the whipped cream,
4. Pour into a suitable glass or jar allowing room for the fruit &juices;
5. Allow to set in the fridge, whilst you prepare the fruit salad
Shortcake Biscuits
Ingredients:
- 125g flour
- 90g best quality unsalted butter
- 30g icing sugar
- 10ml egg white
- 1 vanilla pod scraped of seeds
Method:
1. Combine flour, butter and icing sugar with cool hands till a sandy, breadcrumb like texture, mix egg whites with the vanilla scrapings and stir gradually into the mixture, do not overwork.
2. Roll out onto an icing sugared surface ½ cm thick cut out with a 6cm fluted cutter transfer to a baking tray and allow to rest for 10-15 minutes, pre-heat your oven to 1380 degrees then bake for 15-20 mins allow to cool.
3. To serve top the Elderflower panna cotta with the stewed fruits& a generous amount of poaching liquor, serve with the shortbread biscuits.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
