London Revealed - Issue 12 - September and October 2019

Burnt Honey Panna Cotta
Florentine makes this dish
with honey from their
honeybees located on
their 4th floor roof.
Makes eight.
300ml milk
700g double cream
150g honey
5 leaves gelatine
Method:
1. Boil the honey in a pan
until it’s caramelised.
2. Soak the gelatine
leaves in cold water.
3. Add half of the
double cream into
the caramelised
honey followed by
the soaked gelatine.
4. Add the rest of the
double cream and
the milk.
5. Pour into glasses and
chill for 3-4 hours.
Aubergine Parmigiana
Serves 4
You will need:
4 aubergines
Plain flour to dust
300g grated
Parmesan
Vegetable oil
Salt
For the tomato
sauce:
2 tins of plum
tomatoes
4 garlic cloves
1 chopped
onion
Olive oil
1 bunch of basil
Salt and pepper
Method:
1. Trim the aubergine and slice lengthways
about 1 cm in thickness.
Arrange the layers in a colander and
season with salt, then leave them for
an hour to draw out the water.
2. Meanwhile, prepare the tomato
sauce. In a large pan heat the olive
oil, add the chopped onion and garlic
and fry slowly until soft; add the plum
tomatoes and cook gently for about
45 minutes. Towards the end of
cooking, season and set aside.
3. Pat the aubergines dry with a towel.
Heat the oil in a frying pan and dust
each of the aubergine slices lightly
with flour. When the oil is hot, fry
the slices for 30 seconds each side
or until golden. In the bottom of a
baking dish, place a little bit of the
tomato sauce, and then layer over
the aubergines. Continue doing so in
layers – a bit of tomato sauce, a few
basil leaves, more aubergines, then
a sprinkle with Parmesan. Repeat
this four times so you will have a nice
thick Parmigiana. Press down lightly
with a spatula to make it compact.
4. Bake for 25
minutes at
160˚C.
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