So Many Cooks, So Many Recipes…

Here in Purcell Masterson we have worked with many household name chefs over the years.

We are the first to savour the beautiful recipes our chefs have to offer, whether it’s Neven Maguire’s collection of yummy recipes, the coeliac friendly offerings from Gearoid Lynch of The Olde Post Inn and now the delectable desserts from Master Pastry Chef, Shane Smith.

With a passion for all things confectionery and pastry, Shane has almost 20 years’ experience working in some of Ireland’s most celebrated kitchens. The Co. Cavan native is Head Pastry Chef and Head of Product Development at Airfield Estate in Dundrum.

Shane also works closely with Coole Swan Irish Liquor as a consultant and lead recipe developer for the renowned Irish cream liqueur company. To date, he has exclusively published recipes in 10 of the company’s signature cookery books. His accessible recipes make it easy for every to create delicious treats that really look the part.

To pick up some of his top tips for creating perfect pastries, cakes and other bakes check out  http://chefshanesmith.ie/  You’ll also find a listing of his upcoming cookery demos there.

In the meantime, here is one our favourite simple after supper delights from Shane!

Vanilla panna cotta with mixed berry compote from Chef Shane Smith 
Serves 4

For the Panna Cotta
250ml milk
250ml single cream
1 vanilla pod split and de-seeded
30g caster sugar
3 gelatine leaves

For the panna cotta, soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four serving dishes and leave to cool. Place into the fridge for at least 3 hours, until set.

Berry Compote
100g blackberries
100g redcurrants
50g blueberries
50g cranberries
75g sugar
80ml water

Place all of the ingredients in a pot and cook gently until the berries start to soften but try not to over cook then as it looks much better if the fruit retains some of there natural shape. Allow to rest.
Simply spoon some of the berry compote over the chilled panna cotta’s and serve.

pic credit: Shane Smith

 

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