Chocolate delice with sesame panna cotta and marinated blueberries
METHOD
For the Delice: Soak the gelatine in cold water; melt the chocolate with the butter in a water bath, set aside and keep warm.
Squeeze the gelatine and add to the 25ml of warm water to melt.
In a food processor, blitz egg yolks and cocoa. Gently add the olive oil as if you were preparing mayonnaise. Add the gelatine water and whisk the egg whites gently and add them to the chocolate. Place the mixture into plastic rings and refrigerate for 3 hours.
For the Panna cotta:
Place the cream, sugar and tahini in a pan and bring to 80C. Add the soaked gelatine and mix gently, pour in a flat tray lined with cling film and refrigerate for at least 4 hours.
Cut the blueberries in half and add the Frangelico, let rest for 2 hours.
Serve with vanilla ice cream.
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‘Yard to Yard Walk’ raises over £3,000 for Breast Cancer ResearchMore than 100 people walked from The Crew Yard at The Brown Cow, Louth to Shaw’s Yard of J. Shaw & Son, Alvingham in a bid to raise funds and awareness of Breast Cancer Care as part of Turn Louth Pink.Participants left The Brown Cow and made their way out of Louth via the Louth Navigation Canal path walking all the way to Alvingham. Upon arrival at J. Shaw & Son, walkers were provided with tea, coffee, pink hot chocolate and homemade cakes in the potato store. Cakes were donated by volunteers and the coffee provided by Alvingham Coffee Roasters. Chairs and tables were also kindly lent by villagers Martin and Annie. A raffle was held in the tractor shed and more than £516 of tickets were sold, with prizes donated from local businesses and the community including Travel Yours Dreams Travel, Via Italia Restaurant, Alicia Beauty, Louth Distillery and Edwards. Local photographer Will Wood Productions kindly donated his time to capture the event and took some breathtaking and heartwarming shots to remember this community event so vividly, highlighting what a beautiful area this corner of Lincolnshire really is.