Aaron Mulliss, head chef, creates a Michelin-star dessert of
tonka bean pannacotta with strawberries, strawberry jelly and liquorice meringues.
Watch Tom Kerridge and his team from the two-Michelin-starred pub, the The Hand and Flowers in Marlow, Buckinghamshire, the world’s only two-Michelin-starred pub, as they create three stunning dishes.
Watch the full video here: https://www.youtube.com/watch?v=20uPziHZ5E4
This is part of our Essential Cuisine Hero of The Hotplate, you can see more interviews here http://www.thestaffcanteen.com/heroes-of-the-hot-plate/
Watch are previous Hand and flowers video here https://www.youtube.com/edit?video_id=U0nQ68ib0lE&ns=1
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The dish I’ll be uh cooking today is a tonka bean panacotta with po strawberries strawberry jelly and a strawberry ice cream we’ll start with a panacotta which is milk cream uh sugar uh which is brought to the boil infused with tonka beans we’ll set that with gelatin then we’ve got poed strawberries
Uh so what we do is we take the weight of strawberries a quart uh quarter weight of sugar um and we’ll just steam those over a a bay Marie just until um the juices start to come out we’ll uh take the juice from the strawberry and that’s what we make the jelly with
That’s served with um for texture uh licorice mering a little bit of honeycomb a little bit of atena Crest to garnish um and Rush of ice cream on top of the panacotta and we’re good to go