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Pine Nut And Basil Negroni
Recipe by Jamie Fleming
Try Jamie Fleming's Pine Nut and Basil Negroni today!
- Steps
- Ingredients
Ingredients
Basil and Gin Granita
Nocino Pine Nuts
Blood Orange Sorbet
Olive Oil Cake
Pine Nut Brittle
Pine Nut Nocino Mascarpone
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Steps
- Preheat oven to 170°C.
- Line a 23cm round cake tin.
- Line a baking tray with a silicone mat.
- For the Basil and Gin Granita, place the water and gin in a small saucepan over a medium heat and bring to a gentle. Blanch the basil leaves in the liquid for 20 seconds. Transfer the mixture to a bullet blender with the sugar. Blitz on high for 2 minutes.
- Strain through muslin onto a tray, to a depth of 6mm.
- Place into the freezer for 2 hours, or until completely frozen. Once frozen, scrape the surface with fork to create a granita. Store in a sealable container in the freezer.
- For the Pine Nut Nocino, place 175g of pine nuts for the pine nut nocino and the pine nut brittle on a baking tray. Roast for 15 minutes, until golden. Set 75g aside for the pine nut brittle.
- Add the remaining nuts to a vacuum seal bag with the liqueur and vermouth. Seal and set aside for 45 minutes.
- Strain and set the nuts aside for the pine nut brittle and the liqueur for the pine nut mascarpone.
- For the Blood Orange Sorbet, add water, glucose, sugar and a pinch of salt to saucepan.
- Heat until dissolved then add blood orange puree and Campari. Stir to combine and set aside in the freezer to cool for 15 minutes.
- Transfer to ice cream churner and churn according to the manufacturer’s instructions. Set aside in the freezer.
- For the Olive Oil Cake, in the bowl of a stand mixer fitted with a whisk attachment, whip sugar and eggs until light and fluffy. Add lemon and orange zest with oil and fold through.
- Sift the flour and baking powder into the bowl and fold through until combined.
- Pour into the tin and bake for 25-30 minutes. After 10 minutes, remove the cake and add an even layer of pine nuts to the top of the cake. Return to the oven for the remaining time. Test with a skewer then when cooked, remove and allow to cool on a rack.
- When cool, use a 5cm cutter and cut at least 6 discs. If necessary, remove the bottom of the discs so they are a depth of 3cm. Set aside.
- For Pine Nut Brittle, lay nuts onto the silicone lined tray.
- Place sugar and water into a saucepan over a medium heat and cook to a dark caramel.
- Pour caramel evenly over the nuts and allow to set.
- Break brittle into small pieces and set aside.
- For the Pine Nut Nocino Mascarpone, whisk and fold nocino through the mascarpone, ensuring not to split. Place into a piping bag and set aside.
- To serve, place a cake in middle of each serving bowl. Pipe dots of mascarpone around edge base of cake.
- Pipe a large dollop of mascarpone on top of each cake and sprinkle brittle around mascarpone. Drizzle a teaspoon of pine nut nocino onto the cake and rocher a quenelle of sorbet.
- Drizzle olive oil over the sorbet and add a small sprinkle of salt.
