SEARED BEEF TATAKI WITH TRUFFLE AND CORN RECIPE
March 23, 2020LAMB NECK STUFFED WITH RICOTTA AND HERB WITH LEMON JUS RECIPE
March 23, 2020
Whipped Yoghurt Mousse Recipe
by Steenberg Executive Chef Kerry Kilpin
Serves 6
Yoghurt
Panna Cotta
330ml
cream
330ml
Bulgarian yoghurt
50g
castor sugar
2.5ml
grated tonka bean
10g
gelatine (sponge 10ml water)
Method
- Mix the cream,
sugar and tonka bean in a pot and heat until the sugar dissolves. Remove from
the heat
- Stir in the sponged
gelatine and yoghurt.
- Pour into a terrine
mould and allow to set.
- Once set, turn out
and whip with a whisk until light and fluffy.
Pour into a piping bag with star nozzle.
Accompaniments
2
oranges segmented
100g
honeycomb
100g
macadamia praline
Vanilla bean ice cream
Orange and cardamom curd
A glass of Steenberg Constantia Natural Sweet.