Clementine Panna Cotta, Berries, Brazil Nuts and Knafeh

A recipe exclusive for Bar & Kitchen – this elegant dessert will impress customers

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10 Servings

Ingredients

For the mulled berries:

• 500ml Shiraz or similar full bodied red wine

• 200g caster sugar

• 4 cloves, whole

• 1 cinnamon stick, broken

• 4 star anise, whole

• 10 cardamom pods, crushed

• A selection of berries

For the knafeh:

• 3 sheets filo pastry (keep rolled up)

• Icing sugar, to dust

• 25g Meadowland Block, melted

For the panna cotta:

• 4 clementines, zested and juiced

• 11g gelatine leaves

• 500g Meadowland Double

• 100g whole milk

• 100g caster sugar

• 1 vanilla pod, scraped

To plate:

• Pistachio nuts, chopped

• Segments from 1 clementine

• Whole Brazil nuts

Method

Zest the clementines and put to one side. Bring the clementine juice to a simmer in a small saucepan and continue to reduce until you have around 40g of juice remaining. Allow to cool, then add the zest to the cooled juice.
In a separate saucepan add the red wine, caster sugar, cloves, cinnamon stick, star anise and cardamom pods. Bring to the boil, simmer until reduced by approximately 75% until you have a rich concentrated syrup. While hot, add the prepared berries and macerate for a minimum of 4 hours, preferably overnight.
For the knafeh, use a sharp knife to finely shred the filo sheets into noodles. Toss with the icing sugar and melted Meadowland Block. Bake at 190C for approximately 10 mins, carefully turning the knafeh once during baking until it is light golden brown.
For the panna cotta: bloom the gelatine leaves in cold water until soft and pliable. Combine the remaining ingredients in a medium saucepan, including the clementine juice and zest syrup. Heat the mix to 80C before whisking in the presoaked gelatine, remove the vanilla pod and then pour the mixture into moulds. Chill until set.
To serve, unmould the panna cotta onto a plate, garnish with the mulled fruits, some of the knafeh, chopped pistachios, clementine segments and finish with finely grated Brazil nuts.