Yotam Ottolenghi (left) and Ramael Scully of NOPI.Photo: Andy Hinton
Writer, chef, television star and restaurateur Yotam Ottolenghi is back with a new cookbook from his Soho-based restaurant, NOPI. Co-written with NOPI head chef Ramael Scully, NOPI: The Cookbook is like the restaurant itself, a bit more grown-up. The recipes, simplified and modified from NOPI, are a sophisticated collection that allow the home cook to recreate restaurant dishes in their own kitchens and take their skills to the next level. Welcome to the first Australian extract, via Good Food.
This is Eton mess, NOPI-style. It's both a wow of a dessert and – given that all the elements can be made in advance and just put together at the last minute – is also a very relaxing one to make and serve to friends. The dried rose petals look lovely sprinkled on top, but don't worry if you can't get hold of any: the advantage of having a pudding with the word "mess" in its title is that there is very little pressure to perform on the presentation front. You'll have a little bit of sorbet left over here, which can be saved for another day. You can also buy good-quality strawberry sorbet and save yourself much of the work.
270g creme fraiche
15g icing sugar, sifted
1¼ tsp rose water
40g castor sugar
2 tbsp pomegranate molasses
1 tsp sumac
200g strawberries, hulled and chopped into 2cm pieces
60g meringues (shop-bought is fine), broken roughly into 2cm pieces
seeds of 1 medium pomegranate (100g)
2 tsp dried rose petals (optional)
40g castor sugar
40g icing sugar
30g liquid glucose
200g strawberries, hulled and blitzed into a puree
1. Place all the ingredients for the sorbet in a small saucepan with 60 millilitres of water. Warm through on a low heat, stirring so that the sugar and glucose dissolve. Remove from the heat and set aside until completely cool before transferring to an ice-cream maker. Churn for about 20 minutes, until firm but not completely set. Place in a container and freeze until needed.
2. Place the mascarpone and creme fraiche in a medium bowl and whisk until smooth. Add the icing sugar and rose water and continue to whisk, just until combined. Keep in the fridge until required.
3. Mix the castor sugar with 40 millilitres of boiling water and stir until the sugar dissolves. Add the pomegranate molasses and sumac, stir to combine and set aside.
4. When ready to serve, divide the strawberries between four bowls or glasses, followed by the meringue, rose water cream and half the sumac syrup. Top with the pomegranate seeds and a dessert spoon of sorbet. Finish with the remaining syrup and the rose petals and serve at once.
Edited extract from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, published by Ebury Press at $59.99. Please note: these recipes will only be available on goodfood.com.au until October 15, 2015.