UMAMU Estate Cane Cut 2014 with RASPBERRY RUBY CHOCOLATE PANACOTTA WITH HIBISCUS FLOWER, SESAME TUILE AND BALSAMIC TOFFEE

Panacotta

1/2 cup caster sugar

250g fresh or frozen raspberries

300g Callebaut ruby chocolate callets

300mls cream

250g Greek Style Yoghurt

1 teaspoon vanilla extract

2 teaspoons gelatine

2 tablespoons boiling water

 

Balsamic toffee

200g sugar

1 tablespoon aged balsamic vinegar

 

Sesame almond tuile

85g almond meal

85g icing sugar

30g sesame seeds

50g melted butter

25g flour

2 egg whites

 

To garnish

fresh raspberries

Hibiscus flowers in syrup

Tuiles

 

Method

 

Panacotta

Add 2 tablespoons of the sugar to the raspberries and mash with a fork.  Sieve pulp and juice through a fine meshed strainer to collect the juices. Set the juice aside and discard raspberry seeds.

In a saucepan add the chocolate, cream, yoghurt, remaining sugar and vanilla. Stir under a medium to low heat until chocolate has melted and ingredients are combined.

Dissolve gelatine in the boiling water. Stir into cream mixture.  Add raspberry juice. Stir until combined.  Use a stick blender to ensure all ingredients are combined and there are no strands of undissolved gelatine. Strain mixture into a jug.  Pour into wet dariole moulds or silicon moulds of choice.  Refrigerate for a minimum of 4 hours or until set. If using silicon moulds, freezing the panacotta makes it easier to unmould the panacotta without damaging the shape.

 

Balsamic toffee

Melt sugar in a small dry non stick frypan until it turns into a light caramel colour.  Remove from the stove and add the balsamic vinegar.  Stir to combine. Spread mixture onto a cookie sheet lined with baking paper.  Let it cool and harden.  When hard, crack the toffee into small shards, store in an airtight container until ready to use.

 

Sesame Almond Tuile

Combine all ingredients into a paste like batter.  Smear thin even discs of batter on a flat tray lined with baking paper or silicon mat, leaving 1 cm between each disc. Bake in a 160C preheated oven until the edges of each disc turns light brown.  Remove tray from oven, slide a thin spatula or knife blade under each disc to lift it.  Drape the discs over a rolling pin to get a curved tuile. Hardens when cooled.  Store in an airtight container until ready to use. 

 

To serve

Unmould the panacotta and garnish with toffee, hibiscus flower, tuile and raspberries with a little of the hibiscus flower syrup drizzled on top. Enjoy with a glass of chilled UMAMU Estate 2014 Cane Cut Sauvignon Blanc.

This mildly sweet panacotta has the fruity sour aroma of Ruby chocolate and raspberries and a slight tanginess of yoghurt.  Hibiscus flower and syrup adds another fruity sour dimension to the dessert, accented by the balsamic toffee.  The sesame almond tuile provides the contrasting nutty flavour and crunch.  All this is brought together perfectly by the lusciously sweet Cane Cut wine with its acidic and citrusy finish.