I am back to crazy 'Masterchef Australia' watching days. With the current season going on at number 8, I realized that I have missed many seasons in between my first tryst with the series. It all started with series 2 and I remember those days when Dinner was finished by 9 PM so that I could indulge in some non-stop gastronomic ride. My baby, Vaanya was then just few months old and needed attention all the time. Vishal and me would take turns to look after her while we eagerly watched each episode very religiously.
This season my interest got rejuvenated and I have been ogling and drooling at all the artistic desserts that have been put up. Plating is the key in making even a simple dish shine and stand out in front of complex ones. With all this in my mind, I decided to try my hands in a simple dessert with different elements and a pretty plating technique. Firstly, I decided to hero the fruit-Lychee and pondered on all the other components which can go along with it. In terms of flavours, I decided to pair my lychee with ginger and coconut. So, the idea of ginger biscuits crumb and a coconut lemon curd came into my mind which sounded like a perfect harmony to my lychee pannacotta.
I used some thickened grape juice to brush the plate and then very patiently decorated all the components on it. My over excitement led me to try 2 different platings with the same dessert. I am super mighty happy with the outcome. Do share your thoughts on the dessert. Will mean a lot to me.
- Lychee Pannacotta
- Ginger biscuit crumb
- Coconut and lemon curd
- Reduced grape juice
- Fresh lychees
- Mint leaves
Ingredients and Procedure:
Lychee Pannacotta :
- 1 cup cream (I used Amul)
- 9-10 lychees, peeled and deseeded
- 2 tbsp sugar, powdered
- 1 1/2 tsp gelatin powder
Blend the lychees in a mixer and strain.
Bloom gelatin in 1 tbsp cold water and allow it to get spongy for about 5 minutes.
Heat cream and sugar on medium heat and add the pureed and strained lychee mixture. Do not let this mixture boil.
When the mixture is warm enough to touch, add the bloomed gelatin and mix well.
Pour in moulds of your choice. I chose my small spherical moulds and some silicon cupcake moulds.
Refrigerate for 4 hours.
Ginger Biscuit :
- 1/2 cup all purpose flour
- 4 tbsp brown sugar, powdered
- 25 gms butter, room temperature
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- a pinch of salt
- 2 tsp dry ginger powder
Beat butter and sugar till light and fluffy.
Add baking powder, baking soda, dry ginger powder, salt to all purpose flour.
Add flour mixture to butter-sugar mixture and mix well.
Knead the mixture to a dough and cling wrap it.
Refrigerate for 1 hr.
Preheat the oven to 180 degree Celsius.
Roll the dough and cut round shapes from it.
Place on a baking paper lined baking pan and bake for 15-20 minutes.
Coconut and lemon curd :
- 1 egg yolk
- 2 tbsp powdered sugar
- 25 gms butter, cut in cubes
- 1/4 cup coconut milk
- 1 tbsp lemon juice
Take egg yolk and sugar in a bowl and put on a double boiler on low heat.
Keep stirring the mixture.
Add butter cubes and mix well.
Add coconut milk and stir till it thickens for about 3-4 minutes.
Finish with adding lemon juice and mix well.
Allow to cool and then transfer to a piping bag.
Brush your plate with the reduced grape juice which is made by simply putting grape juice in a pan and heating it till it thickens.
Crumble the ginger biscuits and put them on the plate in a round shape, a little bigger than the pannacotta size.
Demould the Pannacotta and gently put on top of the ginger biscuit crumb.
Add some fresh peeled and deseeded lychees.
Pipe the coconut lemon curd in intervals and finish with arranging fresh mint leaves.
Happy Masterchef Inspirations