125 ml milk (full cream)
150 ml pure cream
1 tsp vanilla bean paste
1 small cinnamon stick
30 g caster sugar
10 g custard powder
1 ½ leaves of gelatine
125 g natural yoghurt
1 punnet strawberries, tops removed
1 cup pinot noir
½ cup sugar
1 tbsp lemon juice
4 lemon thyme sprigs
50 g unsalted butter
1 tbsp orange juice
30 g liquid glucose
25 g plain flour, sifted
75 g icing sugar, sifted
40 g sesame seeds
20 g poppy seeds
- In a small saucepan heat the milk, cream, vanilla bean paste and cinnamon gently over medium heat, induction setting 6 until just simmering. Remove cinnamon quill.
- In a small bowl, add the caster sugar and custard powder. Pour in the milk and cream mixture and whisk to dissolve. Return to the pan and simmer gently on low heat, induction setting 5 for 2-3 minutes.
- Soften the gelatine leaves in cold water until pliable, drain and squeeze out any water then whisk into the warm cream mixture.
- Add the yoghurt and mix to combine.
- Lightly grease 4 small dariole moulds with coconut oil spray. Pour the mixture evenly into the moulds and set in the refrigerator for a minimum of 4 hours.
- In a small saucepan, add wine and sugar and bring to the boil on high heat, induction setting 8. Reduce the heat to induction setting 6 and simmer for 12 minutes, or until reduced to a thick syrup.
- Add lemon juice and thyme sprigs. Allow to cool.
- Place whole strawberries in a small vacuum sealing bag, add pinot syrup and Vacuum on setting 3 and Seal on setting 3.
- Place in the steam oven and Sous-vide at 50°C for 20 minutes. Allow to cool for 1-2 hours in the refrigerator.
- In a small saucepan, melt the butter, orange juice and glucose syrup on low heat, induction setting 5 until warm.
- Add the remaining ingredients and mix well. Rest at room temperature for 1 hour.
- Preheat the oven on Intensive Bake at 180°C.
- Line a perforated baking tray with a non-stick baking mat.
- Spread half the mixture thinly onto the non-stick baking mat with a palette knife. Half the mixture should be ample for this tray, too much and it will spread.
- Place the baking tray on shelf position 1 and bake for 10–11 minutes, or until evenly coloured.
- Once cool to touch, but still pliable, cut into small rounds using a 4 ½ cm pastry cutter, or alternatively break into pieces.
- Plunge the dariole moulds into very hot water for 5-6 seconds, ensuring no water enters the moulds.
- Place the dariole moulds upside down on a serving plate and shake gently to remove the panna cotta.
- Place a tuile on the top. Slice the strawberries into rounds and arrange over the tuile. Spoon over some of the remaining pinot noir syrup.