Steve Golding's Aged Pecorino and Honey Panacotta Recipe

Steve Golding, Executive Chef at Ascot Hospitality, has opened up his recipe book exclusively for the Ascot blog. The 2nd of his creations we reveal is Aged Pecorino and Honey Panacotta, Poached English AsparagusAvocado, Lime and Shallot Salsa, Pea Purée and Beetroot Crisps(serves 4).





Ingredients

700ml Double Cream
150g Frozen Petit Pois (100g for pea cream, and 100g for plate)
200g Aged Pecorino
2 teaspoons Honey
10g Powdered Gelatine
16 Spears English Asparagus (Cut off 1 and ½ inches of the bottom)
150g Shallots (Finely chopped)
1 Clove of Garlic (Crushed)
1 Plum Tomato (Blanched, peeled cut into quarters de seed and diced)
100g Unsalted Butter
1 Avocado (Peeled)
1 Lime (Juiced)
150g Beetroot (Peeled, sliced thinly and dried out in a low heat oven)
1 Sweet Red Pepper (Cleaned and chopped)
Olive Oil


To make the pannacotta


Melt 50g of butter in a saucepan
Add 50g shallots and ½ the crushed garlic and cook until soft but not coloured
Add 200g of aged pecorino and 575ml of double cream
Bring to the boil and then turn down heat and simmer for 5 minutes
Take off heat and put into a blender, blend until smooth and add honey
Pour out of the blender into a clean pan
Soak gelatine in a little cold water until soft
Put the mix back on to the heat
Then add gelatine and stir until the gelatine has dissolved
Pour into moulds and place into the fridge to chill for 2 hours
Turn out using warm water to dip

To make the pea cream


Melt 50g of butter in a saucepan
Add 50g shallots and ½ the crushed garlic cook until soft but not coloured
Add 30g peas and 125ml of double cream bring to boil then turn down heat and simmer for 5 minutes
Take of heat and put in to blender,
Blend until smooth then pass to one side ready for dressing plate


To cook the asparagus


Put on pan of water with a pinch of salt
Bring to the boil then add asparagus
Cook for 2 minutes
Drain and run under cold water until chilled

To make the avocado salsa

Put avocado, lime juice, diced shallot and blend
Blitz red pepper with a little oil then pass through a fine chinois to make the dressing

To serve


Place the pannacotta in the middle of plate
Place 3 sticks of asparagus each side
Place the tomato around the bass of the pannacotta
Dress the asparagus with pea cream
Put the beetroot crisp on top of the pannacotta
Place 2 teaspoons of the salsa each side Dress around the plate with the red pepper dressing