A special dinner party from last weekend by Steve James, private chef Yeovil Somerset. This dish was to follow the blue cheese gallette and the braised ox cheek posted during the week. To see the post about the ox cheek please click here.
We had a lemon thyme panna cotta for dessert. The dish was two mini lemon thyme panna cotta’s. They were surrounded by a lemon curd cream and basil sorbet. Between these there were shards of citrus zest meringue made with lemon, lime and grapefruit zest. There was also a clementine glass made from clementine zest. A pistachio tuille. A tuille made from dehydrated milk skin and caramelised white chocolate crisps. A lime biscuit crumb was scattered between the shards. The dish was adorned with frozen raspberries which were smashed and the individual segments were scattered across the top. A few sprigs of micro basil leaves and a grating of fresh lemon zest. The final element of the dish was a pink grapefruit liquid gel.
Lemon Thyme Panna Cotta private chef Yeovil Somerset
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