FOOD & DRINK
Recipes from Claire Allenet Head Chef of The Potato Shack Cafe, Woodlands Farm & owner of Nourish, incorporating freshly foraged herbs and plants from the Mielles de Morville area of St Ouen
Gorse flower panna cotta with charred stone fruit & lemon Serves 4
Panna Cotta 250ml Douet Farm goats milk 125ml Coconut cream 125ml Goats yoghurt 100g Caster sugar blended with 30 gorse flowers 3 1/2 Gelatine leaves 1/2 tsp Vanilla extract Stone Fruits 4 Ripe stone fruit - peaches, nectarines, apricot or mango all work well 15g Gorse flower sugar Garnishes - gorse flower petals, toasted coconut flakes & flaked almonds
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1 Place the milk, coconut cream & 85g of the gorse flower sugar into a small pan and slowly bring to a simmer for 3 minutes. Remove from the heat and allow to infuse for 10 minutes. 2 Soak the gelatine leaves in cold water until they have fully softened. 3 Strain the gorse mixture through a sieve into a clean bowl, before stirring in the drained gelatine leaves until dissolved, allow the mixture to cool, before gently whisking in the goats yoghurt until fully combined. 4 Pour into four serving moulds or glasses & chill in the fridge overnight to allow to set before serving. 5 To serve, place a griddle pan over a high heat, slice your chosen stone fruit and griddle for 2-3 minutes until lightly charred on each side. Remove from the pan & sprinkle with the remaining 15g of the gorse sugar & lemon zest, allow to macerate until required. 6 To turn out the panna cotta, dip the base of each mould into hot water to loosen, then invert onto a serving dish, assemble with charred fruit & garnishes. Alternatively if set in glasses, just simply top with the remaining elements.
