Lemon Thyme Panna Cotta with Stroopwafel Crumble
Recipe by Special Guest, MasterChef Netherlands Chef Stella
Serves 4 -6 desserts (depending on the size of your panna cotta molds)
Preparing the dessert for about 30 minutes, waiting time about 1 hour
(You can prepare the panna cotta’s and the lemon melissa gel a day in advance)
Ingredients for Panna Cotta:
1 bunch of fresh lemon thyme * (if you can not find this, take ordinary thyme)
250 ml of cream
1 ¾ leaf of gelatin
30 g of sugar
* I use lemon thyme for pannacotta. I get this as a plant in a garden center and is also in my herb garden. You can also replace the lemon thyme with regular fresh thyme or even fresh rosemary. You can then take some lemon peel into the cream.
Ingredients for gel of lemon balm:
1 bunch of lemon balm ** (keep some behind for garnishing)
200 ml of water
1 t of sugar
1 (preferably organic) lemon
4 g agar agar
** I use lemon balm for the gel. You also buy these in plants at the garden center. If you can not get it, use mint with some more lemon or leave the fresh herbs and make a lemon gel. Use a little more sugar in the gel. If necessary, leave the rhubarb with dessert.
Ingredients for roasted rhubarb:
2-3 stems of fresh rhubarb
1 t of sugar
1 (preferably organic) orange
Ingredients for grilled peach and peach puree:
2 tbsp butter
2 tbsp light brown sugar
Additional ingredients/items needed:
Daelman’s chocolate-caramel stroopwafels
Panna cotta molds or small glasses ***
Blender and possibly a rod mixer
*** For the panna cotta, I use a silicone form of rather small half-spheres. These are easily available online and can be used for multiple purposes. If you do not have these, you can use other shapes. I advise you to wear silicone forms. That is easiest when depositing. Or choose a glass and leave the panna cotta in it when serving. With this dessert, this is less beautiful. Then put some crumble from the syrup waffles on the pannacotta and put some on the plate next to it with the peach, rhubarbabe, peach puree and lemon melissa
Preheat oven to 180 degrees
Prepare Panna Cotta:
Put the cream in a saucepan and add the sugar and the lemon thyme. Put the cream on the fire. Meanwhile, put the gelatine sheets in a bowl of cold water to soften them.
The cream does not need to boil, but gently heat to the boiling point to let the thyme taste draw in and allow the sugar to dissolve. Stir occasionally. Remove the pan from the heat if the mixture is hot.
Remove the gelatine sheets from the water and squeeze out firmly. Add to the still warm cream. Stir until the gelatin is dissolved.
Put a measuring cup or pouring cup ready and sieve the cream above. Pour the cream mixture into the molds (or glasses). Put this in the cooling.
Prepare gel of lemon balm:
Boil the water in a saucepan. Remove the leaves from half of the lemon balm. Keep some small leaves behind for garnishing. Blanch these leaves of lemon balm in the water for about 20 seconds and remove them again. Rinse cold under cold steaming water and set aside. Add the rest of the lemon balm (with stalks and all) to the water together with the sugar and then add about ¼ tsp lemon juice and the agar agar. Carefully boil the water until the sugar has dissolved the agar. Remove the lemon balm and mix the mixture in a blender together with the blanched lemon balm leaves. Put the mixture in a bowl and put in the cooling.
Prepare roasted rhubarb:
Cut the stems of rhubarb into pieces of about 2 cm. Spread it over a baking tray. Grate some of the zest of the orange and drizzle with the sugar. Cut the orange in half and add a pinch of orange juice. Hussle all this together with your hands.
Bake in the preheated oven for about 15 minutes until the rhubarb is soft.
The rhubarb is pretty acidic, that is how it should be. This is a fresh element on the board.
Prepare grilled peach and peach puree:
Carefully peel 1 of the peaches. Cut slices of about one cm thick.
The other 2 peaches do not need to be peeled. The beautiful color of the peach puree is due to the peel. Cut them in half and remove the kernel. Then cut them into coarse pieces and add with the butter and brown sugar to a saucepan. Put the saucepan on the fire and let the peaches soften. Puree then into a nice puree (with the hand blender or in the blender). Put it in a small piping bag or a spray bottle and let it cool down.
Finishing the dessert:
Remove the stiff lemon melon gel from the cooling and puree in a blender until smooth. Put these in a small bag or spray bottle.
Dissolve the panna cotta’s on a flat plate or plate. This works easiest if you put the mold in hot water before you turn it over. Or leave the pannacotta in the glasses in which you have done them if you have chosen.
Grill the peach slices in a grill pan until they have a nice grill line.
Cut a few small chocolate syrup waffles into small pieces. You use this as a crumble. Also cuts 1 into small strips as a garnish on top of the pannacotta.
Formatting the board:
Start with the slice of grilled peach. Put a panna cotta on it. Spread the syrup waffle crumble in small heaps around the panna cotta. Make beautiful dots of the peach puree and the lemon melissa gel around the circle. Put some pieces of rhubarb between the dots. Garnish with the strips of syrup waffle and finish with the lemon balm leaves.