Cook with us #25 @docsmith Handcrafted Knife Contest - Dessert Trio - Lavender Panna Cotta & Shortbread Sticks with Choc Brownie Truffles

In medieval times battles were fought with sabres drawn; then the weaponry became more sophisticated, but throughout the ages battles always left behind many casualties. Often wars are fought for reasons which really are nonsensical!

However, here with Cook with us #25 @docsmith Handcrafted Knife Contest, the battle has been on for a treasure that will be the envy of many and certainly take pride of place in the lucky conqueror's kitchen.

The treasure I hear you ask - let me tell you - it's a knife, but not just any old knife; it's a beast of a handcrafted knife especially made for this Cook with Us Contest by the talented @docsmith, a generous donation!

Thank you @docsmith and @cookwithus for this contest!

Three of us have survived the battle thus far and here we are in the finale - all ladies from Australia, the USA and South Africa - so it won't be the last man standing - sorry gentlemen!

The battle lines have been drawn and our challenge is Dessert to finish off our three course meal started some two weeks ago.

My menu was a light starter and main - Fish Croquettes and Tea-rubbed Chicken with Strawberry Tomato Salsa, so I am at liberty to serve a rich dessert that I do hope you will all enjoy - A Dessert Trio - Lavender Panna Cotta & Shortbread Sticks with Choc Brownie Truffles - a symphony of flavours.

The Panna Cotta was absolutely divine - a touch of Orange Zest in the slightly wobbly and creamy Panna Cotta, drizzled with Lavender Syrup and garnished with Candied Lavender flowers.

Delicately flavoured buttery Olive Oil & Lavender Shortbread Sticks provided the crunch factor - fresh Lavender flowers were finely chopped - wish I had that knife! - and creamed with the Butter and Olive Oil to bring out the flavour - Cornflour was also used which made this even more crispy and crunchy. To finish off, Shortbread fingers were sprinkled with Lavender Sugar and bunched together with Lavender shoots for serving.

Last but not least, to finish off the Dessert trio - the wow factor - rich and delectable Chocolate Brownie Truffles with a sprinkling of coarse Sea Salt - the flavours simply popped in one's mouth! As a fun touch, again, reminding guests of their Fish Croquettes starter, I made Brownie Truffle popsicles using White Chocolate coated Pretzel sticks.

So without further ado, here is the recipe:

LAVENDER PANNA COTTA

Ingredients

• 600 ml thick Dairy Cream
• 60 ml Vanilla Sugar
• Zest of 1 Orange
• 10 ml powdered Gelatin

Method
1. Sponge Gelatin in 2 tablespoons water
2. Warm Cream, Sugar & Orange Zest in a pan
3. Add a little to Gelatin & stir to dissolve
4. Add Gelatin mixture to remaining warmed Cream mixture and stir to blend ingredients
5. Strain through a fine sieve
6. Pour into molds or ramekins & refrigerate to set

LAVENDER FLOWERS & SYRUP

Ingredients

• 225 ml Water
• 125 ml Castor Sugar
• Handful of Lavender Flowers

Method
1. Stir Water & Castor Sugar till melted and boil until liquid is thick and much reduced
2. Leave to cool a little, then add flowers & let it rest a little to absorb the flavour
3. Remove flowers and place on baking paper
4. Carefully unmold Panna Cotta, pour Lavender Syrup over and garnish with candied Lavender Flowers

OLIVE OIL & LAVENDER SHORTBREAD

Ingredients

• 250 gram Butter at room temperature
• 2 tablespoons Olive Oil
• 1-2 tablespoons fresh Lavender flowers - finely diced
• 550 ml Cake Flour
• 125 ml Cornflour
• 2 ml Salt
• 125 ml Castor Sugar
• 100 ml Lavender Sugar - super easy to make: simply place sugar into a bottle, add dried Lavender flowers, seal and store in a dark place

Method
1. Cream Butter, Olive Oil & flowers together
2. Add Sugar, sifted Flour and Cornflour and knead till smooth
3. Press into 20 cm square baking pan
4. Bake at 150 C fan oven till a light straw colour
5. Cut into fingers, sprinkle with Lavender Sugar
6. To serve, tie in bunches of two with soft Lavender shoots

CHOCOLATE BROWNIE TRUFFLES

Ingredients

• 175 gram Butter
• 150 gram dark Chocolate
• 3 Eggs
• 300 ml Castor Sugar
• 125 ml Cake Flour
• 2 ml Salt

Coating

• 200 gram dark Chocolate
• 50 ml Coarse Sea Salt

Method
1. Melt Butter & Chocolate over a double boiler, leave to cool a little
2. Beat Eggs & Sugar with electric beater till thick
3. Gently fold in Chocolate
4. Sift Flour & Salt over mixture, gently fold in
5. Spoon into 20 cm square baking pan lined with baking paper
6. Bake at 170 C fan oven approx 25 min - must still have a slight wobble in centre
7. Cut into squares & leave to cool a little
8. Roll into tight balls, push Chocolate coated Pretzels in to make popsicles - the squares on the sides will not roll up nicely, so keep those for teatime treats
*9. Melt Chocolate & coat truffles, place on baking paper.
10. Sprinkle with coarse Sea Salt
11. Place in refrigerator till ready to serve

My proof photo

Hope you enjoyed my Dessert trio - look forward to seeing what Australia and the USA bring to the kitchen battlefields!

As always, a quick look for the busy bodies:

Original Content by @lizelle
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