To tie in with the Dalemain Marmalade Festival 2015, James Watt, Sous Chef at the Inn on the Lake has come up with a magical marmalade dessert to get your taste buds going for March’s recipe of the month.
The Marmalade Awards & Festival will be held on Saturday 28th February and Sunday 1st March 2015 at Dalemain Mansion & Historic Gardens near Penrith in Cumbria, you’ll see James there giving a demonstration on his marmalade delights.
Orange and Champagne Panacotta, orange puree, grapefruit glass
Serves 4-6
Ingredients for the panacotta
1 jar of Mackays orange and champagne marmalade
½ pint of milk
½ pint of double cream
150g castor sugar
3 gelatine leaves
1 vanilla pod split and pods scraped out
Ingredients for the puree
1 jar of Mackays Dundee orange marmalade
Orange juice
Ingredients for the glass
250g isomalt
30g Mackays grapefruit marmalade
Method
For the Panacotta, soak the gelatine leaves in cold water, while they are soaking, bring the milk, cream, sugar, vanilla seeds and orange and champagne marmalade to the boil over a medium heat. Take off the heat and whisk in the gelatine leaves, allow to cool slightly and pour into the desired moulds and allow to set for 4 hours in the fridge.
For the Puree, but the jar of Dundee orange marmalade into a blender until smooth and pass through a fine sieve, add the orange juice until required consistency.
For the glass, melt the isomalt over a medium heat until clear and boiling, add the grapefruit marmalade, and spread over parchment paper, This will be very hot so be careful, after 10min it should be set like a glass, break pieces off, and serve.
