STYLISH FESTIVE DESSERTS BY GÜ HEAD CHEF Fred Ponnavoy
DECEPTIVELY SIMPLE DESSERTS
WHITE CHOCOLATE PANNA COTTA WITH GINGERBREAD CARAMEL & APPLE CIDER GRANITA Introducing Gü’s most luxurious collection of Christmas recipes ever. Designed by Gü Head Chef, Fred Ponnavoy, these deceptively simple desserts are made from the highest quality ingredients and are guaranteed to delight whatever the occasion.
INGREDIENTS/ SERVES 4-6 GINGERBREAD (RECIPE FOR 2 LOAVES)
WHITE CHOCOLATE PANNA COTTA
320g honey 1 large egg 110g unsalted butter 130g fresh whole milk 270g plain flour 9g bicarbonate of soda 6g ground cinnamon 1g ground cloves 1g ground cardamom 2g ground ginger
300ml double cream 90ml milk 60g white chocolate 15g caster sugar 32ml water 4g gelatine leaves, soaked in cold water
GINGERBREAD CARAMEL 100g caster sugar 150ml whipping cream 35g diced gingerbread
APPLE CIDER GRANITA 250ml good quality apple cider 15g caster sugar 15ml water
METHOD 1. 2. 3. 4. 5. 6. 7.
1. 2. 3. 4.
GINGERBREAD
Preheat your oven to 165°C. Melt the butter and let it cool. In a saucepan, heat the honey to 50°C. Sift together flour, baking powder and all the spices. In a food processor or a bowl, beat the eggs with the honey until light. Add the butter & the milk. Finally add the dry ingredients and smooth the mixture using a mixer or whisk. Pour the mixture into 2 loaf tins (approximately 18cm long) greased and floured. Bake for about 50 minutes and check the baking towards the end using the tip of a knife. If the knife comes out clean then the gingerbread is baked. Remove from the mould immediately and let it cool down. Wrap in clingfilm and use after a couple of days to allow the spices and aromas to develop in the gingerbread.
WHITE CHOCOLATE PANNA COTTA
Heat the cream and milk in a pan over a medium heat until the mixture is almost simmering. Reduce the heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined. Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled. Pour the panna cotta mixture into ramekins, then chill in the fridge for a few hours, or until set firm.
GINGERBREAD CARAMEL 1. 2. 3.
Put the sugar into a pan over a medium heat and leave it until the edges start to melt. Resist the almost unbearable urge to stir. It will melt, unevenly at first. Once there are larger patches of molten sugar, swirl the pan, dragging the dry sugar into the wet, until even. Let it reach a nice amber colour then carefully add the cream. When all the cream is added, bring back to the boil. Add the gingerbread and whisk using a hand blender. Pass through a fine sieve. Place the caramel in an airtight container and keep in the fridge until needed.
APPLE CIDER GRANITA
1. 2.
Simmer the water and sugar together to create a syrup. Mix the syrup with the cider. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice. Serve immediately.
TO SERVE Serve the panna cotta with a drizzle of caramel and crumbs of gingerbread. Serve the granita in a separate bowl.
DECEPTIVELY SIMPLE DESSERTS
LEMON CHESTNUT ETON MESS Introducing Gü’s most luxurious collection of Christmas recipes ever. Designed by Gü Head Chef, Fred Ponnavoy, these deceptively simple desserts are made from the highest quality ingredients and are guaranteed to delight whatever the occasion.
INGREDIENTS/ SERVES 4-6 LEMON CHESTNUT CURD
LEMON CHESTNUT CHANTILLY
2 eggs 100g caster sugar 100ml fresh lemon juice Zest of 1 lemon 3g gelatine 100g unsalted butter 250g chestnut spread 150g chestnut puree
300ml whipping cream 400g lemon chestnut curd
MERINGUE 3 large egg whites 140g caster sugar 140g icing sugar
METHOD LEMON CHESTNUT CURD 1.
In a saucepan, gently cook the eggs, sugar, lemon juice and zest while mixing constantly until the mixture thickens.
2.
Pass through a sieve.
3.
Soften the gelatine in cold water, then add to the egg mixture.
4.
When the curd is lukewarm add the butter.
5.
Finish mixing using a hand blender or a whisk.
6.
Beat the chestnut spread and the chestnut puree together. When the mixture is smooth add the lemon cream and mix well.
7.
Keep refrigerated.
LEMON CHESTNUT CHANTILLY 1.
Lightly beat the curd, add the whipping cream and whip to medium peak consistency. Keep refrigerated.
MERINGUE 2.
Using a whisk, beat the egg whites on a low speed to create an even consistency.
3.
Add the caster sugar gradually until the mixture resembles shaving foam.
4.
Using a spatula, incorporate the icing sugar. Pipe in a dome shape on top of small dome silicon mould or whatever shape you fancy.
5.
Cook in a pre-heated oven at 90°C for 60 minutes. Keep in an airtight container until needed.
TO SERVE Pipe some curd on to the bottom of a meringue or inside a glass of your choice. Decorate with the Chantilly, sprinkle some candied chestnut and add gold leaf for a very luxurious feel.
DECEPTIVELY SIMPLE DESSERTS
TRIO OF GRANITA Introducing Gü’s most luxurious collection of Christmas recipes ever. Designed by Gü Head Chef, Fred Ponnavoy, these deceptively simple desserts are made from the highest quality ingredients and are guaranteed to delight whatever the occasion.
INGREDIENTS/ SERVES 4-6 MULLED WINE GRANITA
MIMOSA GRANITA
APPLE CIDER GRANITA
750ml white wine 1 quarter of an orange 4 cloves 2 tbsp. honey 1 cinnamon stick 1 star anise 2 cardamom pods, bruised 1cm thick slice of fresh ginger 75ml brandy
Small bottle of sparkling wine (prosecco will be perfect) 2 ruby red grapefruits 45g stock syrup
250ml good quality apple cider 30g stock syrup
STOCK SYRUP 100g caster sugar 100ml water
METHOD MULLED WINE GRANITA 1. 2.
Mix all the ingredients together and simmer for about 5 minutes. Leave to cool. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice. Serve immediately.
MIMOSA GRANITA 1. 2.
Mix all the ingredients together. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice. Serve immediately.
APPLE CIDER GRANITA 1. 2.
Mix the stock syrup with the cider. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice. Serve immediately.
STOCK SYRUP 1.
Boil the water and sugar together to create the syrup.
TO SERVE Serve the granita in three separate glass bowls.
DECEPTIVELY SIMPLE DESSERTS
COCONUT WITH MANGO & PASSION FRUIT AND RICE KRISPIES Introducing Gü’s most luxurious collection of Christmas recipes ever. Designed by Gü Head Chef, Fred Ponnavoy, these deceptively simple desserts are made from the highest quality ingredients and are guaranteed to delight whatever the occasion.
INGREDIENTS/ SERVES 4-6 CARAMELISED RICE KRISPIES
COCONUT CHANTILLY
COCONUT JELLY
TO SERVE
4 tbsp. caster sugar
3 cans of coconut cream (3x160ml)
150g coconut puree
1 diced mango
2 tsp. water
5g caster sugar
2 passion fruit
30g unsalted butter
30g caster sugar
1g agar-agar
50g rice krispies
METHOD CARAMELISED RICE KRISPIES 1.
Line a baking tray with baking paper, then tip the sugar into a small pan, add 1 teaspoon of water, place on heat, and cook gently until the sugar melts and turns a golden brown.
2.
Stir in the butter until it melts, remove the pan from the heat and stir in the rice krispies to coat evenly. Scrape out onto the lined tray or a cake mould (rectangle or round) to create a large base.
3.
Leave to cool.
1.
Place the coconut can in the fridge. Once chilled, open the can and scoop the thick cream out leaving the coconut water (to drink perhaps).
2.
Add the sugar and whip until a medium peak consistency. Use straight away or keep refrigerated.
COCONUT CHANTILLY
COCONUT JELLY 1.
Mix the sugar and the agar-agar together. Heat the coconut puree then sprinkle in the sugar/agar mixture. Bring to the boil.
2.
Pour the mixture in to a dish of your choice and leave to set in the fridge.
3.
When set, cut out squares of the jelly or use a cutter to create different shapes.
TO SERVE
INDIVIDUAL: Mix the diced mango with the seeds of one passion fruit and spoon this mixture into the bottom of the glasses. Pipe the Chantilly on top and serve with fresh passion fruit on top of the Chantilly. Place a few cubes of coconut jelly on top and serve with the caramelised rice krispies. or LARGE: Pipe the Chantilly on top of the caramelised rice krispies, add a few pieces of coconut jelly and spoon the seeds of one passion fruit over the Chantilly. Serve straight away with the diced mango mixed with the seeds of the second passion fruit.
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