TAHINI PANNA COTTA, ROASTED SPICED APRICOTS, 7-SPICE ARLETTE

James sent his pal, Rob Mcleary a box of Arabica Goodies and this is what he knocked up! Rob is the head chef of the celebrated Modern Pantry in Clerkenwell, renowned for creating enticing fusion dishes that make the most of unusual exotic ingredients from around the globe.

SERVES:

10

PREPARED IN:

Less than 45 mins

COOKS IN:

Less than 45 mins plus chilling time

DIFFICULTY:

Not too tricky

INGREDIENTS

Tahini panna cotta:

600ml double cream

800ml milk

150g caster sugar

75g Arabica tahini

6 large leaves gelatine

Ras el hanout roast apricots:

12 apricots - washed, halved and destoned

1 lemon - peeled with speedy peeler

1/2 lemon juiced

1 vanilla pod - split lengthways

3 tablespoon honey

2 teaspoon ras el hanout

7 spice Arlette:

1 teaspoon Lebanese-7-spice

1 tablespoon Icing sugar

Sheet Puff pastry

METHOD

Panna Cotta

Bring double cream, milk and sugar to the boil the. Remove from the heat, soak the gelatine in a bowl of cold water for 5 minutes until soft, once milk mix has cooled gently squeeze out excess water from the gelatine leaves and add the leaves to the milk mix along with the tahini whisk thoroughly and leave to cool completely, then fill your the moulds. Place the moulds in the refrigerator and allow to set.

Ras el hanout roast apricots

Mix all ingredients together and transfer to a roasting tray cut side down and roast at 180’c for 20 minutes

7 spice arlette

Dust a sheet of puff pastry with 7 spice, lay the pastry horizontally and roll up into a log. Slice into thin disc, roll out as thinly as possible, cut with your largest round cutter, dust with icing sugar and bake at 200’c for 8-10 minutes or until caramelised.

Recipe by Rob Mcleary, Head Chef of the Modern Pantry in Clerkenwell.

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