Souper Fin

From W* 110, Love Bites. Photography: Brigitte Niedermair, Beauty & Lifestyle: Emma Moore.

Recipe:

Lady Killer Panna Cotta
By Lionel Beccat for Michel Troigros, Tokyo, designed to be served in Souper Fin’s Forbidden Fruit dish.

The Jelly

125g mineral water
50g lemon juice
3g crushed white pepper
15g sugar
1 and ½ leaves gelatine

Soak the gelatine in a little of the cold water. In a saucepan place the rest of the water, lemon juice, pepper and sugar. Bring to the boil and then remove from the heat, cover and leave to infuse – for between 5 and 10 minutes, depending on the intensity of the hit desired. Strain the mixture into a clean saucepan and add the gelatine - don’t allow it to boil or this will make it ineffective. Stir for a few seconds then leave to cool to room temperature.

The Panna Cotta

500g of double cream
250g whole milk
400g fresh strawberries (keep a few aside for garnish)
150g sugar
4 leaves of gelatine (soaked in a little water)

In a sauce-pan combine the milk, cream, sugar and the strawberries (quartered). Bring to a simmer. Remove and blend the mixture with a hand blender until the strawberries are smooth. Strain. Return to the saucepan, warm (not allowing it to boil) and whip in the gelatine. Pour into a stainless steel bowl and place in the fridge until cold.

Assembly:

Pour the jelly into six dessert bowls, and place in fridge to set for a minimum of one hour. Layer the panna cotta on top of the jelly – a delicate operation. If the panna cotta is too warm it will melt the jelly. Ideally pour it on when it is at a temperature of 10-15 degrees centigrade. The ratio of jelly to panna cotta depends on your tastes, and how much of a hit you can take. I recommend not exceeding ¼ jelly to ¾ panna cotta. Return the bowls to the fridge for a minimum of 2 hours.

Garnish

Thin slices of pickled ginger
Sliced strawberrys
Small basil leaves

Decorate to taste