Australian-Lebanese, Greg Malouf, heads up new Levantine restaurant, Zahira, in Dubai's H Hotel. Here's the celebrity chef's panna cotta recipe.
- FOR THE CANDIED PEEL:
Peel of 3 oranges, with the pith removed
- FOR THE ROSEWATER VANILLA CREAMS:
250ml single cream
1/2 vanilla bean (or use a splash of extract)
40g caster sugar
2 leaves gelatine
80ml double cream, lightly whipped
1/4 teaspoon rosewater dried rosebuds, petals separated (optional)
- To candy the orange peel, place the peel in a saucepan and add enough cold water to cover completely. Bring to the boil for 30 seconds, then tip through a sieve and immediately fill the pan with cold water.
- Bring to the boil again and repeat this processtwice.
- Weigh the peel and put into a saucepan with the same weight of sugar andof water.
- Bring to the boil, then turn the heat down to the very lowest possible, cover the surface with a circle of greaseproof paper and cook until it reduces to very thick and clear syrup and the peel becomes translucent. Reserve until ready to use.
- Before using the peel, remove it from the syrup, drain and shred finely. Use both the syrup and shredded peel as garnish.
To make the rosewater-vanilla creams...
- Put the cream, vanilla and sugar in a heavy-based pan and heat gently, stirring to dissolve the sugar.
- Once the sugar has completely dissolved, bring to the boil then remove from the heat and leave to cool a little.
- Soak the gelatine in cold water just until it softens then squeeze it dry.
- Add the gelatine to the hot cream mixture and stir until completely dissolved.
- To remove any residual lumps, pour through a fine sieve into a bowl over ice.
- When cold, add the buttermilk and rosewater and fold in the lightly whipped cream.
- Pour into glass dishes or lightly oiled dariole moulds and leave to set in the refrigerator.