Amarula Inspired RecipesFrom the KitchenJabulani NewsSummer at Jabulani

…an Amarula Panna Cotta with Honeycomb and Banana Ice Cream!

By 2nd Sep 2019 No Comments

We always love treating our guests to something sweet, especially with local flavours and ingredients included. So that you can try a little South African sweetness of your own back home, we will be sharing a few Amarula-inspired recipes with you over the next few months.

Our first recipe for your delight is…

…an Amarula Panna Cotta with Honeycomb and Banana Ice Cream!

Amarula_Panna_Cotta_with Honeycomb and Banana Ice Cream

…an Amarula Panna Cotta with Honeycomb and Banana Ice Cream!

Amarula-inspired Recipe by Chef Nerissa from the Jabulani Kitchen.

Amarula Panna Cotta

  • 1.5l  cream
  • 500ml Amarula
  • 12 leaves gelatine
  • 2 vanilla bean pods
  • 50g castor sugar
  • Method:

Method:

Heat cream and Amarula to a boiling point, add vanilla and castor sugar. Melt the gelatine leaves and add while the mixture is still above 40°C. Set in desired moulds or ramekins and chill in fridge till set.

 

Honeycomb

  • 400 g castor sugar
  • 100 ml honey
  • 2 tbsp liquid glucose
  • 1,5 tsp bicarbonate of soda

Method:

Boil sugar and honey with 100 ml water and take to 160°C, add the bicarb and whisk quickly. Immediately pour into a greaseproof tray and allow to set. Break into crumbles.

 

Banana Ice Cream

  • 200 g egg yolks (approximately 10 egg yolks)
  • 1 l cream
  • 800 g banana
  • 250 g treacle sugar

Method:

Cream yolks till pale.  In a double boiler, bring the cream to the boil. Remove from heat and temper with the yolks.  Roast the bananas, sprinkled with treacle sugar in the oven at 180°C till caramelised. Blend, pass through a sieve and cool. Add to the cream egg mix and churn. Freeze until required.

 

Vanilla Marshmallow

  • 250 g Sugar
  • 125 ml Water
  • 1 Vanilla Pod
  • 8 Gelatine sheets

Method:

Soak gelatine leaves in cold water. Combine sugar, water and vanilla in a medium-sized pot and heat un until all the sugar is dissolved and the mixture starts to boil and remove from the heat. Put you sugar mixture in a mixing bowl and whisk at medium speed for 5 min, then add you soaked gelatine to the mixture and whisk at a high speed until it had tripled in size. At this point, the mixture should look like a Meringue. Then spray a container with non-stick spray and put the mixture in the container. Put in the fridge for 4-5 hours.

Amarula_Pana_Cotta

Pana Cotta with a view.

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