{"id":2590,"date":"2017-03-01T13:45:57","date_gmt":"2017-03-01T02:45:57","guid":{"rendered":"https:\/\/www.nellylecomtephotography.com.au\/?p=2590"},"modified":"2017-03-01T13:45:57","modified_gmt":"2017-03-01T02:45:57","slug":"byron-bay-cook-book-autumn-fogliame","status":"publish","type":"post","link":"https:\/\/www.nellylecomtephotography.com.au\/?p=2590","title":{"rendered":"Byron Bay Cook Book Autumn Fogliame"},"content":{"rendered":"
\n
\n
\n

 <\/p>\n

Byron Bay cookbook Edition 3<\/strong><\/p>\n

Fogliame recipe by Shawn Sheather AGFG<\/strong><\/p>\n

\"Byron<\/a><\/p>\n

For our latest edition of the Byron Bay Cookbook<\/a> I was privileged to work with Shawn Sheather<\/a> from Australian Good Food Guide<\/a>. A master when it comes to creating art from food. Above is a fresh fingerlime and apple cider<\/a> based panna cotta with handcrafted chocolate leaves. Painted with dark, white, yellow and red chocolate, to create the autumn feel.<\/p>\n

Here is the recipe as featured in the Byron Bay cookbook<\/a>, coming out March 2017<\/p>\n

 <\/p>\n

 <\/p>\n

Shawn Sheather’s<\/p>\n

Fogliame<\/p>\n

SERVES 4<\/p>\n

Fingerlime and apple cider panna cotta 450ml cream<\/p>\n

55ml finger lime and apple cider
\n110g sugar
\n1\u20444 vanilla pod, seeds scraped 8g powdered gelatine<\/p>\n

Chocolate leaves<\/p>\n

500g dark chocolate 100g white chocolate 50g yellow chocolate 50g red chocolate 50g cocoa powder<\/p>\n

Biscotti soil<\/p>\n

250g plain flour 5g baking soda 85g sugar
\n1 lrg egg<\/p>\n

115g butter, melted<\/p>\n

Biscotti avour\/ colours<\/p>\n

colour 1-8 drops of brown, 2 drops vanilla essence,
\n2 tbs cocoa powder colour 2-4 drops of black, 2 drops of aniseed flavour colour 3-2 drops of brown, 2 drops of yellow.<\/p>\n

75g unsalted pistachios shelled. 2 tbs orange zest
\nin short zest pieces.
\n2 tbs lemon zest in short zest pieces<\/p>\n

Chocolate ground debris<\/p>\n

200g dark chocolate 10ml orange cognac<\/p>\n

strands of dry vermicelli noodle<\/p>\n

Hibiscus owers<\/p>\n

8 hibiscus flowers, in syrup<\/p>\n<\/div>\n

\n

Fingerlime and Apple Cider Panna Cotta<\/p>\n

In a medium sized, wide based saucepan, over medium heat, add cream, milk, sugar and vanilla pod and scraped seeds. Heat and stir until all the sugar dissolves.<\/p>\n

Remove from the heat, add the cider, sprinkle in the gelatine.
\nWhisk well. Strain the mixture through a fine mesh strainer into a jug.<\/p>\n

Pour the mixture into your moulds or in a flat tray depending on your desired look. Leave to cool, then refrigerate for 3 hours, or until firm.<\/p>\n

Chocolate Leaves<\/p>\n

Using a muffin tray, place the chocolate in each cup making space for a colour palette. Melt using a tray with water creating a double boiler.<\/p>\n

Select safe leaves, I recommend rose, grape vine, sage or mint. Give them a good wash under cold water, and pat dry. Place them in the fridge. Select a leaf, painting the back using the paints to create the desired colour.<\/p>\n

Place the leaves on a tray and place back in the fridge. Repeat this step with the other leaves.<\/p>\n

Paint more chocolate over the back of the leaves to provide strength.<\/p>\n

Once the chocolate is set, simply place a leaf in your hand and peel away the leaf. Using cocoa powder brush the leaves creating a realistic look.<\/p>\n

Biscotti Soil<\/p>\n

Set oven temperature to 175\u00b0C .<\/p>\n

Combine the sugar, plain flour and baking soda. Mix with an electric mixer on a low speed, add the egg, then the melted butter, mix until its well combined.<\/p>\n

Form the dough into three equal amounts, add the colour\/flavour ingredients. Roll the coloured dough into logs on a lined oven tray.<\/p>\n

Place on the middle shelf and bake for 25 minutes until firm. Let cool for 10 minutes.<\/p>\n

To make the biscuit crisp reduce oven temperature to 75\u00b0C. Using a bread knife, cut about 1\u20442 cm thick biscotti from each<\/p>\n

coloured log and lay it back on a fresh lined oven tray. The cuts don\u2019t need to be perfect as it is going to be crumbled.<\/p>\n

Place back in oven until dry (approximately 70-90 minutes). Once crisp and dried, break or crumble into soil appropriate sizes, store in separate containers.<\/p>\n

Chocolate Ground Debris<\/p>\n

Break the vermicelli noodle to the desired length and shape, place them in the freezer. Heat and melt the chocolate till it reaches 45-50\u00b0C pour it into a bowl and toss the cold noodle through, place on a tray in the desired size and shape required.<\/p>\n

Presentation Hints<\/p>\n

Hibiscus flowers: Using Nicholson Fine Foods Hibiscus flowers in syrup, allow the excess liquid to drain away.<\/p>\n

Finger lime: Using First Food Co Finger limes, cut lengthways and carefully remove the pearls, place these on the plate and over the Panna cotta.<\/p>\n

Pine Nettles: Select small pine nettles, wash well and place them on the dish. Thin nettles are best.<\/p>\n

You can serve this recipe in many different ways, including in a glass. I have selected an organic plate and have combined real<\/p>\n

edible pine nettles for flavour aroma and presentation.<\/p>\n<\/div>\n<\/div>\n

\n
\n

agfg.com.au<\/a><\/p>\n

recipe from the Byron Bay Cookbook<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

  Byron Bay cookbook Edition 3 Fogliame recipe by Shawn Sheather AGFG For our latest edition of the Byron Bay Cookbook I was privileged to work with Shawn Sheather from Australian Good Food Guide. A master when it comes to creating art from food. Above is a fresh fingerlime and apple cider based panna cotta […]<\/p>\n","protected":false},"author":1,"featured_media":2591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[54,82,44,49,84,48,51,52,47,72,83,55,70],"class_list":["post-2590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-byron-bay","tag-chefs","tag-chocolate","tag-cookbook","tag-fogliame","tag-food","tag-foodphotography","tag-foodstyling","tag-photography","tag-pinterest","tag-recipe","tag-restaurants","tag-social-media"],"yoast_head":"\nByron Bay Cook Book Autumn Fogliame - Nelly le Comte<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nellylecomtephotography.com.au\/?p=2590\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Byron Bay Cook Book Autumn Fogliame - Nelly le Comte\" \/>\n<meta property=\"og:description\" content=\"  Byron Bay cookbook Edition 3 Fogliame recipe by Shawn Sheather AGFG For our latest edition of the Byron Bay Cookbook I was privileged to work with Shawn Sheather from Australian Good Food Guide. 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