The name says it all……
‘Pastry Club’
Oh happy days! What more could a sugar head like myself
want!
I was very fortunate to be invited along to the Sydney
Pastry Club by The Bather’s Pavillion’s executive pastry chef Anna Polyviou to
enjoy an afternoon full of sampling delicious ‘Cheese inspired’ desserts and
chatting about all things pastry.
The Sydney Pastry Club is all about “creativity, sharing and
generosity. The idea is to get Pastry chefs together to revisit dessert
themes….gateaux Opera, the Baba, the Black forest.”
At each gathering each chef brings along their masterpiece
to be tasted by other chefs….
What a great idea! For me it was so nice to meet such lovely
people who are so dedicated to all things sweet!
The afternoon started with a guided taste test by Dom from
Australia on a Plate who took us through tasting some of the world’s most
delicious cheeses and Steve from San Pelligrino who matched sparkling and
flavoured waters to the dishes presented.
Then dessert!!
(These as just a few..)
Julien Pouteau & Tamas Pamer from Intercontinental Hotel's creation..
Jean Michel from Baroque
Lux Bite's Blue Cheese & Fig tart
Fabien from the Park Hyatt Sydney and his truffle creation.
Bathers Pavilion signature cheese course, created by Anna Polyviou and her rocking crazy team
Samuel Yeo's Japanese style baked truffled goat's cheesecake with umeboshi and oat
Locantro
Yves from the Casino Sokyo
Finally my dish was plated…
Spiced honey mascarpone panna cotta with blistered grapes,
toffeed walnuts, walnut crumb and goat’s cheese ice cream.
My favourite part would have to be the panna cotta..so
smooth in texture and flavourful from all the spices with just a touch of
sweetness from the honey…delicious!
So….I’m going to share this little recipe with you J
Spiced Honey & Mascarpone Panna Cotta
4 Gold strength gelatine leaves
350mL thickened cream
300mL milk
70g honey
80g sugar
400g mascarpone
2 sticks cinnamon
3 cardamon pods
2 cloves
1 vanilla bean
Pop the gelatine ins some iced water until it has
softened. Squeeze out the water
then place in a small bowl until ready to use.
In a pot, pop the cream, milk, honey, sugar, cinnamon,
cardamon, cloves and vanilla bean and bring to a simmer. Turn off and leave the
spices to infuse for 10 mins. Turn the heat back on and bring to a simmer again,
pop the gelatine into the liquid and stir until completely dissolved.
Strain the mixture into 10 125mL dariole moulds and pop in
the fridge for about 4 hours or better still overnight!
Once set, turn out the panna cottas by dipping the bottom of
each mould into very hot water, tip it upside down and give it a little shake
and it should slide out…be ready with a plate! J
If you don’t have dariole moulds you can set the panna
cottas in glasses…this makes it easy cause you don’t have to worry about
turning them out!
This is so yummy!!
Enjoy! xx
This was such an enjoyable event! Would love to say a
massive thankyou to all the chefs involved in particularly Anna! If you would
like to check out more of their amazing desserts check out their facebook page
here…
These photos where taken on my Nikon V1