This week Tony Astle was in France, sampling the dishes at Boutary in Paris.  

He sampled the Amuse Bouche, the Pomme de terre Boutary, the Homard a la Nage, the line-caught Turbot, and the Allegria Fresa, among other dishes. 

The overall meal was a mixed bag, with some excellent dishes and some that were less than stellar, Tony noting the Chef’s passion for strong orange zest flavours. 

LISTEN ABOVE 

Recipe of the Week: Coconut Cream Panna Cotta with Tamarillo 

Serves 5

Ingredients: Panna Cotta  

225 ml cream  
400 ml coconut cream 
110 g raw sugar  
2 tsp vanilla essence 
10 g powdered gelatine  
1 Tbsp boiling water 
salt, large pinch 

Ingredients: To Finish 

200 ml cream icing sugar, to taste 
vanilla essence, to taste 
2-3 tamarillo, blanched and peeled with sugar to sweeten 
mint leaves for garnish  

Method

1. Combine cream, coconut cream and sugar. Heat to dissolve the sugar. 

2. Remove from heat, add the vanilla essence. Allow to stand, cooling slightly, so the flavours can infuse. 

3. In a small bowl, dissolve the gelatine in the boiling water. Add to the cream mixture. 

4. Strain, and fill the 5 containers. 

5. Cover. Refrigerate for at least 3 hours (overnight is best). 

6. To plate, run a sharp paring knife around the inside edge of the mould. Invert onto your plate and shake with a horizontal motion until the panna cotta comes away from the mould. 

7. Whip the cream, sugar and vanilla, use to top the panna cotta. 

8. Rough chop the peeled tamarillo, add sugar and reduce until syrupy. Let cool.  

9. Add a spoonful of stewed tamarillo to each portion.