Naartjie, Chocolate and Hazelnut Shroom’s

“An easy dessert that will brings gasps of surprise as it hits the table”

Serves:             4

Preparation:             4 hrs

Cooking:             50 mins

Ingredients

9 juicy Naartjies

1 vanilla bean, halved lengthwise

2 cups pouring cream

2/3cup caster sugar

2 tsp gelatine

½ Tbsp flaxseed meal

1 ½ Tbsp Water

½ cup Hazelnut meal

¼ cup Coconut Sugar

¼ tsp Baking Soda

Pinch of Salt

¼ cup Applesauce

½ tsp Vanilla Extract

100g Almond Butter

60g valrhona Chocolate Chips

30g roughly chopped hazelnuts – roasted to remove skins

1cup fresh Naartjie juice

Zest of 1 naartjie

4 Tbsp sugar

1 Tbsp butter

Fresh edible flowers

Method:

To make Naartjie Panna cotta:

  1. Using a vegetable peeler, peel 4 long strips from 1 Naartjie, avoiding white pith. Segment fruit, cover and refrigerate. Scrape seeds from vanilla bean.
  2. Combine cream, 1/3-cup sugar, orange rind, vanilla seeds and bean in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Remove pan from heat and stand for 5 minutes. Discard rind and vanilla bean.
  3. Combine gelatine and 2 tablespoons water. Allow to sponge and then place over a pot of hot water to melt. Remove and stir until gelatine dissolves and liquid is clear. Cool for 5 minutes or until gelatine and cream mixtures are a similar temperature.
  4. Stir gelatine mixture into cream. Fill 4 big timbale moulds and 4 smaller timbale moulds with panna cotta mixture. Cover and refrigerate for 4 hours or until set.

To make dark Chocolate cookies:

  1. Preheat oven to 180 C.  Line a baking sheet with parchment paper.
  2. Mix flaxseed meal and water together in a small bowl and set aside to thicken.
  3. In a medium bowl, whisk together Hazelnut Meal, coconut sugar, baking soda and salt.
  4. In a large bowl, mix together almond butter, chopped hazelnuts, applesauce, vanilla extract and flax/water mixture.  Add dry ingredients to wet and mix well then stir in chocolate chips.
  5. Place approximately 1 ½ Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1-inch between each cookie.  Bake until set, 15 – 18 minutes.
  6. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.

To make Naartjie syrup:

  1. Mix the naartjie juice, zest and sugar in a small saucepan. Simmer the juice mixture over medium heat; stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed.
  2. When the sauce is a consistency you like, stir in the butter and simmer the sauce for another 2 or 3 minutes. Remove from the heat and leave to cool.

Serve the orange sauce at room temperature.

Assembly:

Place the two different sized panna cottas on the plate, top with chocolate cookies. Drizzle with the naarjtie syrup and place the edible flowers around the plate.

 

 

 

 

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