Oyster Mushroom Bulgogi
Terrior Auburn share this sweet surprise, a Mocha Panna Cotta with White Pepper Churros starring local dairy from Fleurieu Milk, and Rohde’s free range eggs.
Ingredients
Serves 4
Panna Cotta
- 3 ½ leaves of gelatine
- 200ml Fleurieu Milk Company Full Cream Milk
- 40g caster sugar
- 220ml Fleurieu Milk Company Whipping Cream, chilled in fridge
- 2 teaspoons espresso coffee
- 2 teaspoons drinking chocolate
White Pepper Churros
- ½ cup Fleurieu Milk Company Full Cream Milk
- 60g butter
- ½ cup 85% Light Four Leaf Milling Flour
- Pinch of salt
- 2 Rohde’s free range eggs
- ½ cup castor sugar
- 1 teaspoon ground white pepper
- ¼ teaspoon citric acid
- Vegetable oil for frying
Method
To make the Mocha Panna Cotta
Note: before you start, thoroughly chill the cream and the metal ring moulds for the panna cotta in the fridge.
Soak the gelatine leaves in small bowl of iced water. Once they have softened, remove them from the bowl and squeeze gently to remove excess water.
Warm the milk, sugar, coffee and drinking chocolate together in a saucepan until sugar has dissolved.
Mix in softened gelatine leaves and stir until gelatine has dissolved.
Place the chilled cream in another bowl and strain the milk mixture through a sieve over the cream. Stir well to combine.
Pour the mixture into chilled metal ring moulds and refrigerate for at least four hours before serving.
To make the White Pepper Churros
Place milk, butter and salt in a saucepan and heat over a medium heat until the butter melts and just reaches boiling point.
Add the flour and stir vigorously until well combined. Keep the pan over a medium heat and continue to stir until the mixture comes away from the pan.
Place the churros dough into a mixer with a whisk attachment and turn to medium speed. Add eggs, one at a time, and whisk until well combined. After adding last egg, continue whisking until the mixture has come together.
Place dough in a piping bag fitted with a large star nozzle.
Combine the sugar, white pepper and citric acid together in a bowl and set aside.
To finish the dish
Add vegetable oil to deep fryer or large saucepan and heat to 180C.
De-mould each panna cotta by briefly applying a blow torch across the mould surface to loosen and then turning out carefully on the serving plate.
Pipe 10cm lengths of churros mix directly into deep fryer or saucepan filled with vegetable oil and fry for two minutes or until golden and crispy.
Roll the fried churros in the sugar, white pepper and citric acid mix and serve hot next to Mocha Panna Cotta.
Garnish with any sauces you wish. A fruit coulis and salted caramel sauce would work well.
