The Courthouse Hotel in North Melbourne, a favourite of the locals, is not only an excellent pub to relax and have a chat over a drink, it is also one superb place to eat! We know this for a fact as they have one of our barrels nurturing some of our premium muscat that is used in their panna cotta dessert.
After a trip to our winery where he met Wendy Killeen and had a good old chat over the fortifieds, Travis Goodlet, head chef of the Courthouse was inspired and encouraged to create something special with our high quality Muscat. Proprietor, Jason Pope, has kindly sent through this original recipe. Apparently, it has been a real hit and “gaining traction among the foodies”! The dish is superbly matched with mini lime meringues, coffee jelly, fennel flowers, soaked figs, and a fig and red wine reduction. Delicious!
Below is another way The Courthouse has presented this dish recently as their restaurant:
If you can’t pop into The Courthouse to try it, have a go making it yourself and leave your comments below.
- 50ml Stanton and Killeen Muscat
- 800ml cream
- 200ml milk
- 1 vanilla pod cut and scraped
- 200gm sugar
- 2 gold gelatine sheets
- Combine all ingredients except gelatine in a pot and heat to 80 degrees celcius
- Soak gelatine in cold water. When soft squeeze water out of gelatine
- Allow cream mixture to cool slightly, then add gelatine to dissolve
- Line a 30x20cm tray
- Pour mix in and set 2-4 hours
- Cut into desired shape