Prawn and courgette-flower caesar salad with Parmesan biscuits
Recipe Stephen Templeton
200g medjool dates, pitted 100ml brandy 200g white chocolate, melted 80ml fresh cream 200g dark chocolate, melted 200g medjool dates, pitted
and finely chopped 20g fresh ginger, grated 20ml water 80g sugar 800ml plain yoghurt 200ml cream 200g sugar zest of 1 orange 2 gelatine leaves, soaked
in cold water 120g icing sugar 10g butter 2 shots of brandy 240g orange segments mint
Cook the 200g dates in the brandy until the alcohol has cooked off and set aside. Combine the white chocolate and cream in a saucepan and, over gentle heat, reduce until the mixture is thick enough to coat the back of the spoon. Pipe the chocolate mixture into the pitted dates. Dip each date in melted dark chocolate and allow to set. Pipe white chocolate over the truffles if desired.
To make a compote, combine the chopped and pitted dates, ginger, water and 80g sugar in a saucepan and simmer until soft.
For the panna cotta, combine the yoghurt, cream, 200g sugar and orange zest in another saucepan, and bring to a simmer. Add the gelatine leaves (after squeezing out any excess liquid) and whisk to dissolve, then simmer for two minutes. Spoon the compote into the bottom of a glass and pour the panna cotta mixture over it. Refrigerate for about three hours, until set.
Combine the 120g icing sugar, 10g butter and brandy in a saucepan. Simmer until reduced, add the orange segments and continue to simmer until sticky and golden.
Place the panna cotta on the plate and arrange the chocolate truffles around the glass, adding a few sprigs of mint for colour.
New-style tournedos rossini (recipe on page 86)