Dine & Wine - Gavin

Gavin Murphy, Head Chef at The Old Inn

Dine & Wine

Passion Fruit Panna Cotta, Ginger Cake and Chocolate Shortbread – 4 portions

INGREDIENTS

For the Panna Cotta • 800ml double cream • 500ml full fat milk • 200g caster sugar • 2 drops vanilla extract • 7 leaves gold gelatine

For the Passion Fruit Jelly • 4 ripe passion fruits • 4 tablespoons of water • 2 leaves of gold gelatine

For the Ginger Cake • 75g plain flour • 1 tsp baking powder • 1/3 tsp bicarbonate of soda • 1g cinnamon • 1g ground nutmeg • 5g ground ginger • 15g ground almonds • 80g full fat milk • 1/3 beaten egg • 40g melted butter • 40g dark brown sugar • 40g treacle • 40g golden syrup For the Shortbread • 200g plain flour • 150g caster sugar • 100g butter • Pinch of salt • 100ml melted dark chocolate

METHOD

For the Ginger Cake • Combine all dry ingredients • Warm the treacle, butter, sugar and syrup • Whisk in egg and milk • Add wet ingredients to dry ingredients • Grease a medium-sized loaf tin and pour mixture into tin • Cook at 177 degrees for approximately 15 minutes • Leave to cool, remove from tin and slice

For the Shortbread • Mix flour, sugar and salt together • Knead in butter to form dough • Roll out to ¼ cm thickness • Cut out circles with 4cm scone cutter • Place on floured tray and bake at 177 degrees for 7 minutes • Remove from tray, leave to cool and half dip in dark chocolate • Leave to cool For the Passion Fruit Jelly • Soak gelatine in a little cold water to soften • Cut passion fruits in half and deseed into small bowl • Heat the water, add the gelatine and dissolve • Add water and gelatine to fruit • Divide between 4 dariole moulds • Put in fridge to set

For the Panna Cotta • Soak gelatine in a little cold water • Heat the cream, milk, sugar and vanilla • Add soaked gelatine to cream mixture, leave to cool a little • When cool, pour into dariole moulds and refrigerate until set

TO ASSEMBLE

• Place one slice of ginger cake on four plates • To de-mould the panna cotta place into a little hot water for 3 seconds and de-mould onto ginger cake, then serve with chocolate shortbread on top