VLADIMIR PANEVIN’S
LEMON MYRTLE & YOGHURT PANNA COTTA
SERVES 4
Begin this recipe at least 4 hours ahead. You will need a sugar thermometer.
400ml pure (thin) cream 120g caster sugar 1/4 tsp lemon myrtle powder (from health food shops) 2 titanium-strength gelatine leaves 360g Greek yoghurt
HONEYCOMB
1/ 3 cup (115g) liquid glucose 50g honey 310g caster sugar 15g bicarbonate of soda
POACHED PEARS
300ml dry white wine 4 cups (1L) apple juice
1/4 cup (90g) honey 3 cloves 2 star anise 1 cinnamon stick Zest of 1 lemon 2 beurre bosc pears, peeled, halved
Place the cream, sugar and lemon myrtle powder in a saucepan over medium-high heat. Bring to a simmer and remove from heat. Stand for 15 minutes to infuse. Return to heat and bring back to a simmer.
Soak gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine then add the leaves to the cream mixture and stir until combined. Remove from heat and stir through yoghurt. Divide among 4 x 375ml (1½ cup) bowls. Refrigerate for 4-5 hours or until set.
Meanwhile, for the honeycomb, line a large deep roasting pan or baking dish with baking paper. Place the glucose, honey, sugar and 1/4 cup (60ml) water in a large, tall heavy-based saucepan over high heat. Using a large metal spoon, stir gently
to combine. Brush down sides with water, to prevent crystallising. Using a sugar thermometer and without stirring, bring sugar mixture up to 154°C. This will take about 10-15 minutes. Add bicarb, and using a large long-handled metal spoon, stir quickly and carefully, to incorporate. Working quickly, pour into lined roasting pan. Stand until cooled completely.
For the poached pears, heat a large saucepan over high heat. Add wine and cook for 1-2 minutes to cook out alcohol. Add apple juice, honey, spices and lemon zest, and stir until combined. Add pears and push to submerge. Place a circle of baking paper over the top of the poaching pears and bring to a simmer. Reduce heat to low and cook for 12-15 minutes or until pears are just cooked. Remove from heat and chill until cooled completely.
Transfer pears to a bowl with half the poaching liquid. Place remaining poaching liquid over high heat. Bring to the boil, reduce heat to low and simmer for 15-20 minutes or until poaching liquid is syrupy. Remove from heat and cool completely.
Serve panna cottas with half a pear each and spoon over reduced poaching liquid. Break honeycomb into small pieces and scatter over pears. Serve immediately.