Flan de Quinua con Frutas Secas

Flan de Quinua con Frutas Secas

By
From
Andina
Serves
4
Photographer
David Loftus

Quinoa Pannacotta with Infused Dried Fruits. Walk through any market in any major city in the Andes and you will come across stalls selling desserts in every hue. Seek out the least colourful, as these are always more natural-tasting – and you may even be lucky enough to find a version of our quinoa pannacotta. This recipe is a delicate and sophisticated take on a classic, with deep texture and flavour.

Ingredients

Quantity Ingredient
50g white quinoa
300ml full-fat milk
300ml whipping cream
4 egg yolks
20g cornflour
10g white quinoa flour
150g caster sugar
2 gelatine sheets
120ml Granola de los Andes, physalis coulis, to serve

For the infused dried fruits

Quantity Ingredient
150g caster sugar
100g dried figs
50g sultanas
100g unsulphured dried apricots
200ml pisco or vodka

Method

  1. First, make the infused dried fruits. Put the caster sugar in a small saucepan and pour over 150ml of water. Put the pan over a low heat and heat gently, stirring continuously, until the sugar dissolves completely. Add the fruits, stir to combine, then remove from the heat and allow to cool completely. When cold, add the pisco or vodka and stir to combine. Set aside.
  2. Rinse the white quinoa in plenty of running water. Drain as much as possible, then transfer to a frying pan. Dry fry for 3–4 minutes until the quinoa is toasted and giving off a nutty aroma. Remove from the pan and allow to cool.
  3. Put the milk and cream in a saucepan over a medium heat. Bring almost to the boil (about 2–3 minutes), then remove from the heat. Add the toasted quinoa to the milk and cream mixture, stir to combine and leave in the pan to infuse for about 2 hours.
  4. Meanwhile, mix the egg yolks, cornflour, quinoa flour and caster sugar in a bowl. Whisk until the sugar has completely dissolved and the mixture is pale.
  5. When infused, return the cream and quinoa mixture to a medium heat and bring almost to the boil. Pour half the mixture into the bowl with the egg mixture, whisking continuously, then pour everything back into the saucepan. Bring the liquid back to the boil, stirring continuously. Remove from the heat and set aside.
  6. Soak the gelatine sheets in cold water. When they have softened, wring them out and add them to the cream and quinoa mixture. Allow the gelatine to dissolve, then push everything through a very fine sieve into a measuring jug. Pour the liquid into 1 large, 4 individual or 16 small pannacotta moulds.
  7. Place the mould(s) in the fridge to set for at least 4 hours, or ideally overnight. Serve in equal portions drizzled with the physalis coulis and the infused dried fruits scattered over.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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