Recipe by: Chaba Mokake

Lemon panna cotta with orange parfait; homemade jams; basil syrup; lime, raspberry and strawberry gel and a Sablé cookie

Lemon Panna Cotta

1 1/2 Full cream
2 lemons (zested) lemon juice
90g sugar

Boil cream, sugar and zest. 

Add juice (stove mix, then let the mixture set in a bowl of choice). 

Orange Parfait

250 ml cream (whipped stiff peak)
25 ml condensed milk
4 oranges (peeled and juiced)

Boil oranges 5 times until bitterness fades, then add orange juice and sugar. Simmer till thick. Transfer to a blender. Blend until a paste. Fold orange paste into the cream, then lastly add the condensed milk. 

Freeze until needed

Sablé Cookie

160g Creamed butter
75g Brown sugar
25g Eggs
90g Almond flour
8g Baking powder
4g Salt
160g Flour

Cream sugar with butter until mixed (be careful not to over mix) 

Add eggs, followed by dry ingredients

Mix to a dough consistency

Rest before rolling

Roll to a thin base, cut into 7cm strip lengths and +/- 2cm breadth

Bake at 200C until golden (+/- 10 min)

Basil Syrup (Gel)

1/2 a bundle basil
55g simple syrup
0.75 xanthan gum

Blanch basil (1 minute)

Place in ice water to shock

Drain then transfer into blender with syrup. Process until it reaches desired thickness. 

Lime, Raspberry, Strawberry Gel

62.5g Raspberry puree
62.5g Strawberry puree
1.25g Agar agar
21g sugar

Bring all ingredients to boil, cool then process in a blender until creamy and smooth. 

Blueberry Jelly

Punnet of blueberries
20g sugar / gelatine leaf
80g water / thyme
Peach tea or chilli

Boil all ingredients for 15 min until sugar dissolves. Strain the juice. Add soaked gelatine to 100ml of hot liquid then transfer into a mould and refrigerate until set 

Cherry Compote

Punnet of cherries
30g of sugar
Spice sachet of cinnamon clove and star anise

Simmer until thick

Gooseberry, Mandarin + Peach Jam

Punnet of gooseberries
4 mandarin oranges (segmented)
1 teabag of peach tea
25g sugar
50ml water

Boil gooseberries, tea, water and sugar. Lower heat. Add segments. Simmer until jam consistency.

Assemble and decorate with edible flowers.