Previously
I got the Panna Cotta Mixture portioned out in
coffee cups, and I also made the Fig Compote. Now
I'll make the garnish using a Navel Orange.
First I remove all the zest of the Orange. Then I
peel it carefully by following the contours of the
fruit. I want to remove only the skin and none of
the flesh.
Then I start extracting the Orange Segments. It may
take a bit of practice but after a while it becomes
no more difficult than chopping an onion.
It takes a lot of patience and care to get the
segment out undamaged. But once they're ready they
look pretty cool!
The best way to check if the Panna Cotta is ready is
by holding the coffee cup upside-down. If there's no
bulge on the surface then the mixture is solid all
the way through. And the reason why I used a coffee
cup rather than a glass cup is because it's heat
resistant.
So I just hold it over the flame and when I turn it
over it comes out easily. Some of the Panna Cotta
has melted though, but that is how I want it... as a
sort of sauce on the plate.
Then I dress it up by putting a spoonful of Fig
Compote on top, and drizzling some of the compote
syrup around it. Then I lay four Orange Segments
around it and garnish it with some Orange Zest on
top, and finally a sprig of Mint so there is
something green on the plate. Nice!
I am very happy with the way it came out. The Panna
Cotta looks so creamy and succulent, while the Fig
Compote's syrup has a perfect consistency giving the
fruit a glass-like surface. Coolness!
But of course it ain't finish until the staff have a
taste-test. Jackie was the first to try... and she
gave it a thumbs up! Eder heard about it and quickly
ran to the kitchen to have a quick bite. He liked it
too! And within 2 minutes the Panna Cotta was gone!
And I'll take that as a compliment. Coolness! :)
