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 with handcrafted chocolate leaves. Painted with dark, white, yellow and red chocolate, to create the autumn feel.
Here is the recipe as featured in the Byron Bay cookbook, coming out March 2017
Fingerlime and apple cider panna cotta 450ml cream
55ml finger lime and apple cider
1⁄4 vanilla pod, seeds scraped 8g powdered gelatine
500g dark chocolate 100g white chocolate 50g yellow chocolate 50g red chocolate 50g cocoa powder
250g plain flour 5g baking soda 85g sugar
1 lrg egg
115g butter, melted
Biscotti avour/ colours
colour 1-8 drops of brown, 2 drops vanilla essence,
2 tbs cocoa powder colour 2-4 drops of black, 2 drops of aniseed flavour colour 3-2 drops of brown, 2 drops of yellow.
75g unsalted pistachios shelled. 2 tbs orange zest
in short zest pieces.
2 tbs lemon zest in short zest pieces
Chocolate ground debris
200g dark chocolate 10ml orange cognac
strands of dry vermicelli noodle
8 hibiscus flowers, in syrup
Fingerlime and Apple Cider Panna Cotta
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.
Remove from the heat, add the cider, sprinkle in the gelatine.
Whisk well. Strain the mixture through a fine mesh strainer into a jug.
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.
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.
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.
Place the leaves on a tray and place back in the fridge. Repeat this step with the other leaves.
Paint more chocolate over the back of the leaves to provide strength.
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.
Set oven temperature to 175°C .
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.
Form the dough into three equal amounts, add the colour/flavour ingredients. Roll the coloured dough into logs on a lined oven tray.
Place on the middle shelf and bake for 25 minutes until firm. Let cool for 10 minutes.
To make the biscuit crisp reduce oven temperature to 75°C. Using a bread knife, cut about 1⁄2 cm thick biscotti from each
coloured log and lay it back on a fresh lined oven tray. The cuts don’t need to be perfect as it is going to be crumbled.
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.
Chocolate Ground Debris
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°C pour it into a bowl and toss the cold noodle through, place on a tray in the desired size and shape required.
Hibiscus flowers: Using Nicholson Fine Foods Hibiscus flowers in syrup, allow the excess liquid to drain away.
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.
Pine Nettles: Select small pine nettles, wash well and place them on the dish. Thin nettles are best.
You can serve this recipe in many different ways, including in a glass. I have selected an organic plate and have combined real
edible pine nettles for flavour aroma and presentation.
recipe from the Byron Bay Cookbook