Frozen Bergamot Parfait, Orange Jelly, Liquorice Cream - The Gannet
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegannet.co.
Ingredients
- 750g bergamots (or clementines etc)
- 900g water
- 750g granulated sugar
- 1½ whole bergamots
- 75g bergamot syrup
- 30g water
- 2g leaves gelatine
- 200g fresh orange juice
- 1 orange, zested
- 100g sugar
- 4 yolks
- 140g double cream, whipped to soft peak
- 350g carton orange juice
- 35g bergamot syrup
- ¾ bergamot finally chopped
- 2.4g agar agar
- 6g leaves soaked gelatine
- 225g double cream
- 75g milk
- 5g liquorice stick, crushed
- 1½ vanilla pods, split
- ½ orange, zested
- ½ lemon, zested
- ½ pinch saffron
- 40g sugar
- 4 egg yolks
- 3.5g leaves gelatine
- 100g carton orange juice
- 250g sugar
- 50g water
- 5g citric acid
- 2 oranges, zested
- 4 leaves soaked gelatine
- 400g fresh squeezed orange juice
- 100g dark Muscovado sugar
- 125g water
- 20g orange juice
- 20g liquorice paste
- 8g black treacle
- ¼ orange, zested
- ¼ lemon, juiced
- 2g agar agar
- 1g malic acid
- 80g condensed milk
- 28g plain flour
- 7g castor sugar
- 10g milk
- 7g liquorice paste
- 1g liquorice powder
- 2g squid ink
- A small punnet of red-veined sorrel
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