Gü Stylish Festive Desserts

STYLISH FESTIVE DESSERTS BY GÜ HEAD CHEF Fred Ponnavoy

DECEPTIVELY SIMPLE DESSERTS

WHITE CHOCOLATE PANNA COTTA WITH GINGERBREAD

CARAMEL & APPLE CIDER GRANITA

Introducing Gü’s most luxurious collection of Christmas recipes ever. Designed by Gü Head Chef,

Fred Ponnavoy, these deceptively simple desserts are made from the highest quality ingredients and are guaranteed to delight whatever the occasion.

INGREDIENTS/ SERVES 4-6

METHODGINGERBREAD

1. Preheat your oven to 165°C. Melt the butter and let it cool.2. In a saucepan, heat the honey to 50°C. Sift together flour, baking powder and all the spices. In a

food processor or a bowl, beat the eggs with the honey until light.3. Add the butter & the milk.4. Finally add the dry ingredients and smooth the mixture using a mixer or whisk.5. Pour the mixture into 2 loaf tins (approximately 18cm long) greased and floured.6. Bake for about 50 minutes and check the baking towards the end using the tip of a knife. If the

knife comes out clean then the gingerbread is baked.7. Remove from the mould immediately and let it cool down. Wrap in clingfilm and use after a couple

of days to allow the spices and aromas to develop in the gingerbread.

WHITE CHOCOLATE PANNA COTTA1. Heat the cream and milk in a pan over a medium heat until the mixture is almost simmering.2. Reduce the heat to low and stir in the white chocolate and sugar until the ingredients have melted

and the mixture is well combined.3. Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves

have melted then set the mixture aside until it has completely cooled.4. Pour the panna cotta mixture into ramekins, then chill in the fridge for a few hours, or until set firm.

GINGERBREAD CARAMEL1. Put the sugar into a pan over a medium heat and leave it until the edges start to melt. Resist the

almost unbearable urge to stir. It will melt, unevenly at first.2. Once there are larger patches of molten sugar, swirl the pan, dragging the dry sugar into the wet,

until even. Let it reach a nice amber colour then carefully add the cream.3. When all the cream is added, bring back to the boil. Add the gingerbread and whisk using a hand

blender. Pass through a fine sieve. Place the caramel in an airtight container and keep in the fridge until needed.

APPLE CIDER GRANITA 1. Simmer the water and sugar together to create a syrup. Mix the syrup with the cider.2. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice.

Serve immediately.

TO SERVEServe the panna cotta with a drizzle of caramel and crumbs of gingerbread.

Serve the granita in a separate bowl.

WHITE CHOCOLATE PANNA COTTA

300ml double cream90ml milk60g white chocolate15g caster sugar32ml water4g gelatine leaves, soakedin cold water

GINGERBREAD (RECIPE FOR 2 LOAVES)

320g honey1 large egg110g unsalted butter130g fresh whole milk270g plain flour9g bicarbonate of soda 6g ground cinnamon1g ground cloves1g ground cardamom 2g ground ginger

GINGERBREAD CARAMEL

100g caster sugar150ml whipping cream35g diced gingerbread

APPLE CIDER GRANITA 250ml good quality apple cider15g caster sugar15ml water

LEMON CHESTNUT ETON MESS




METHODLEMON CHESTNUT CURD

1. In a saucepan, gently cook the eggs, sugar, lemon juice and zest while mixing constantly until the mixture thickens.

2. Pass through a sieve.

3. Soften the gelatine in cold water, then add to the egg mixture.

4. When the curd is lukewarm add the butter.

5. Finish mixing using a hand blender or a whisk.

6. Beat the chestnut spread and the chestnut puree together. When the mixture is smooth add the lemon cream and mix well.

7. Keep refrigerated.

LEMON CHESTNUT CHANTILLY

1. Lightly beat the curd, add the whipping cream and whip to medium peak consistency.

Keep refrigerated.

MERINGUE

2. Using a whisk, beat the egg whites on a low speed to create an even consistency.

3. Add the caster sugar gradually until the mixture resembles shaving foam.

4. Using a spatula, incorporate the icing sugar. Pipe in a dome shape on top of small dome silicon mould or whatever shape you fancy.

5. Cook in a pre-heated oven at 90°C for 60 minutes. Keep in an airtight container until needed.

TO SERVE

Pipe some curd on to the bottom of a meringue or inside a glass of your choice. Decorate with the Chan-tilly, sprinkle some candied chestnut and add gold leaf for a very luxurious feel.

MERINGUE 3 large egg whites140g caster sugar140g icing sugar

LEMON CHESTNUT CURD

2 eggs100g caster sugar100ml fresh lemon juiceZest of 1 lemon3g gelatine100g unsalted butter250g chestnut spread150g chestnut puree

LEMON CHESTNUT CHANTILLY

300ml whipping cream400g lemon chestnut curd

TRIO OF GRANITA




METHOD

MULLED WINE GRANITA

1. Mix all the ingredients together and simmer for about 5 minutes. Leave to cool.2. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice.

Serve immediately.

MIMOSA GRANITA

1. Mix all the ingredients together.2. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice.

Serve immediately.

APPLE CIDER GRANITA

1. Mix the stock syrup with the cider.2. Pour into a dish and freeze until needed. Grate the granita with a fork to create shards of ice.

Serve immediately.

STOCK SYRUP

1. Boil the water and sugar together to create the syrup.

TO SERVE

Serve the granita in three separate glass bowls.

MIMOSA GRANITA

Small bottle of sparkling wine (prosecco will be perfect)2 ruby red grapefruits45g stock syrup

APPLE CIDER GRANITA

250ml good quality apple cider 30g stock syrup

MULLED WINE GRANITA

750ml white wine1 quarter of an orange4 cloves2 tbsp. honey1 cinnamon stick1 star anise2 cardamom pods, bruised1cm thick slice of fresh ginger75ml brandy

STOCK SYRUP

100g caster sugar100ml water

COCONUT WITH MANGO & PASSION FRUIT AND

RICE KRISPIES




METHODCARAMELISED RICE KRISPIES

1. Line a baking tray with baking paper, then tip the sugar into a small pan, add 1 teaspoon of water, place on heat, and cook gently until the sugar melts and turns a golden brown.

2. Stir in the butter until it melts, remove the pan from the heat and stir in the rice krispies to coat evenly. Scrape out onto the lined tray or a cake mould (rectangle or round) to create a large base.

3. Leave to cool.

COCONUT CHANTILLY

1. Place the coconut can in the fridge. Once chilled, open the can and scoop the thick cream out leaving the coconut water (to drink perhaps).

2. Add the sugar and whip until a medium peak consistency. Use straight away or keep refrigerated.

COCONUT JELLY

1. Mix the sugar and the agar-agar together. Heat the coconut puree then sprinkle in the sugar/agar mixture. Bring to the boil.

2. Pour the mixture in to a dish of your choice and leave to set in the fridge.

3. When set, cut out squares of the jelly or use a cutter to create different shapes.

TO SERVE INDIVIDUAL: Mix the diced mango with the seeds of one passion fruit and spoon this mixture into the

bottom of the glasses. Pipe the Chantilly on top and serve with fresh passion fruit on top of the Chantilly. Place a few cubes of coconut jelly on top and serve with the caramelised rice krispies.

or

LARGE: Pipe the Chantilly on top of the caramelised rice krispies, add a few pieces of coconut jelly and spoon the seeds of one passion fruit over the Chantilly. Serve straight away with the diced mango mixed

with the seeds of the second passion fruit.

CARAMELISED RICE KRISPIES

4 tbsp. caster sugar

2 tsp. water

30g unsalted butter

50g rice krispies

COCONUT CHANTILLY

3 cans of coconut cream (3x160ml)

30g caster sugar

COCONUT JELLY

150g coconut puree

5g caster sugar

1g agar-agar

TO SERVE

1 diced mango

2 passion fruit

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Gü Stylish Festive Desserts

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