Eric Bulpitt, the chef at the Roundhouse Restaurant in Cape Town, created this delicious panna cotta made with Amarula, served with orange cream, honeycomb and banana ice cream. It’s complicated to make – but worth it!
Amarula Panna Cotta
- 1.5l cream
- 500ml Amarula
- 12 leaves gelatine
- 2 vanilla bean pods
- 50g castor sugar
Heat cream and Amarula to boiling point, add vanilla and castor sugar. Melt the gelatine leaves and add while mixture is still above 40°C. Set in desired moulds or ramekins and chill in fridge till set.
Orange Cream
- 550ml cream
- 120g egg yolks (approximately 6 egg yolks)
- 60g sugar
- 400g 77% cocoa chocolate
- Zest from 2 oranges
Cream yolks and sugar. In a double boiler, bring cream to a boil. Take off the heat and add to yolk mixture. Return to the heat and take the heat up to up to 80°C. Add orange zest and chocolate, stir till it incorporates. Leave till cool and set.
Honeycomb
- 400 g castor sugar
- 100 ml honey
- 2 tbs liquid glucose
- 1,5 tsp bicarbonate of soda
Boil sugar and honey with 100 ml water and take to 160°C, add 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
Cream yolks till pale. In a double boiler, bring 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.
Assembly
Remove individual panna cottas from their moulds. Set each on a plate, serve with a scoop of ice cream, and if including, the white chocolate espuma, marshmallows and honeycomb. Serves approximately 30.
Photograph by C & D Heierli Photography
Recipe by Eric Bulpitt
