- Posted by
- November 12th, 2012
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We were very lucky to try the latest triumphs from Boulcott Street Bistro’s chef de cuisine Emma Davies this afternoon.
Emma developed the recipes herself especially for the Boulcott dessert menu, I could rave on about them all day. They are so delicate with distinctive flavours and every mouthful was a burst of pure joy! Seriously…
And without further ado, I am very happy to introduce you to the two latest editions on the dessert menu;
Elderflower yoghurt panna cotta & poached rhubarb with coconut sorbet.
Addmore elderflower cordial (Geraldine, South Canterbury) and natural unsweetened yoghurt have been lovingly blended to create the base of this divine panna cotta, which is served with rhubarb perfectly poached in citrus zest syrup, and homemade coconut sorbet which sits on a wee shortbread biscuit.
*Is gluten free when served without the shortbread.
New York style chocolate cheesecake with citrus jelly and praline Chantilly
Like all New York style cheesecakes, this gem is baked. The base is made from spiced chocolate biscuit and the filling is a sweet dream weaved from ricotta, cream cheese and Whittaker’s 72% Dark Ghana chocolate.
The citrus jelly is made from tangelo zest. The Chantilly is made by marrying blitzed almond praline and whipped cream. Garnished with a citrus slice, chocolate sauce and orange sauce to finish.