Bron Marshall’s Spring Recipe

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Bron’s Mozart’s Orchard in the Springtime – Clearwater Apple & Cinnamon Yoghurt Pannacotta, She Chocolat Mousse & Cinnamon Sponge biscuit

Some lovely pictures of Christchurch Farmers’ Market stalls where Bron sourced her ingredients & garnishes:

A shot of the ingredients used:

Bron: While asparagus, broadbeans, rhubarb and strawberries are all considered to be “spring” produce they haven’t begun appearing at the markets yet, so I stuck to what I could find, which still gave a feeling of Spring and those yummies to come. This dessert is inspired by a cake or if you prefer Gateau named after the famous composer Wolfgang Amadeus Mozart, which includes tart apples, chocolate mouse and a cinnamon pastry.

Mozart’s Orchard in the Springtime

Clearwater Apple & Cinnamon Yoghurt Pannacotta, She Chocolat Mousse & Cinnamon Sponge biscuit

Serves 4 to 6

For the Clearwater Apple & Cinnamon Yoghurt Pannacotta:

• 2 1/2 leaves of gelatin (available from Mercato and Mediterranean Foods)
• Apple juice (Ashley River Organics – Christchurch Farmers Market)
• 250ml of standard cream
• 3 tablespoons of honey (also available at the market but I already had some)
• 1x 345 gram packet of Clearwater’s Organic Apple & Cinnamon pot-set yoghurt (Christchurch Farmers Market)

Soak the gelatin leaves in a little cold apple juice to hydrate.

Warm the cream and honey in a small saucepan.

Squeeze the surplus apple juice from gelatin and add the gelatin to the hot cream.

(*Reserve the leftover apple juice to make the apple syrup below)

Stir to dissolve and remove from the heat to cool slightly.

Fold through the Clearwater’s Organic Apple & Cinnamon Yoghurt and pour into 6 glasses or dariole moulds.

Refrigerate for 4 hours or overnight to set.

For the Cinnamon Sponge Biscuit:

• 4 large egg yolks (ChooksRus – Christchurch Farmers Market)
• 100 grams of sugar
• 4 egg whites (ChooksRus – Christchurch Farmers Market)
• pinch of cream of tartar
• 25 grams of sugar
• 110 grams of flour
• 2 tablespoons of freshly ground cinnamon bark
• 45 grams of butter, melted

Preheat your oven to 180 degrees Celcius.

In a large bowl, or mixer whisk the egg yolks with the 100 grams of sugar until very pale, about 6 minutes.

In another bowl with clean beaters whisk the egg white, cream of tartar and 25 grams of sugar to form soft peaks.

Sift together the flour and cinnamon.

Fold 1/3 of the egg whites into the egg yolks with the flour mixture.

Then fold in the remaining 2/3 with the cooled melted butter.

Spread the mixture gently into a parchment lined sponge roll pan.

Bake for 12 to 15 minutes until golden and slightly shrinking from the edge.

Immediately turn out onto a tea towel lined cooling rack and peel off the parchment.

Leave to cool and cut into shapes, rounds or discs for serving with the other dessert components.

*For Apple syrup:

• 125 mls of remaining apple juice (Ashley River Organics – Canterbury (Deans Bush) Farmers Market)
• 2 tablespoons of honey

Heat both together in a small saucepan until reduced by 1/3 and the syrup coats the back of a spoon.

Cool the syrup and brush onto the cinnamon sponge biscuit shapes.

For the She Chocolat Mousse:

• 1 leaf of gelatin (available from  Mercato and Mediterranean Foods)
• Apple juice (Ashley River Organics – Christchurch Farmers Market)
• 3 egg yolks (ChooksRus – Christchurch Farmers Market)
• 40 grams of sugar
• 1 tablespoon of honey
• 25 mls of apple juice (Ashley River Organics – Christchurch Farmers Market)
• 120 grams of She Chocolat 56% Couverture Organic Chocolate buttons, melted (She Chocolat – Christchurch Farmers Market)
• 250ml of standard cream, whipped

Soak the gelatin leaf in a little cold apple juice to hydrate.
In a large bowl, or mixer whisk the egg yolks until very pale, about 6 minutes.
In a small saucepan heat the sugar, honey and extra 25ml of apple juice until dissolved and begins to boil rapidly.
Squeeze the surplus apple juice from the gelatin and then carefully add the gelatin to the hot syrup, stir to dissolve.
Continue whisking the egg yolks while slowly drizzling in the syrup until fully combined.
Add the melted chocolate and whisk again until combined.
Gently fold through the whipped cream and the pour the mousse into glasses or dariole moulds.

Refrigerate for 4 hours or overnight to set.

For Garnish: (optional extras to add to the dessert plate)

Pear & Ginger Macarons (J’aime les Macarons – Christchurch Farmers Market)
Lemon Meringue, crumbled (Traditionally Tuscan – Canterbury (Deans Bush) Farmers Market)
Chocolate spoons (She Chocolat – Christchurch Farmers Market)
“Fresh As” Freeze dried Strawberry Powder  (Mediterranean Foods)
Clotted Cream (Clearwater’s – Christchurch Farmers Market)
Granny Smith Apples, sliced (Ashley River Organics – Christchurch Farmers Market)
Cinnamon bark/sticks
Fruit Blossoms

Recipe by Bron Marshall, who runs a wonderful local food blog and her own magazine. She is a professional photographer and as you can see, an amazing chef too!

This is Bron’s entry for the Feast of Canterbury & Two Spoons Spring Recipe Competition

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