Berry, Cress and Cassis

Ingredients

• 3.5 gelatin leaves (6 grams)
• 500 ml whipped cream
• 60 gr sugar
• ½ Planifolia Black
• 50 gr butter (melted)
• 50 gr wheat flour
• 50 gr egg white
• 50 gr powdered sugar
• 150 gr soft sugar
• Cassiscoulis
• Currants
• Cassis berries
• Raspberry mousse
• Limon Cress
• Atsina Cress
• Aclla Cress

Method

• Make panna cotta with gelatin leaves, whipped cream, sugar and vanilla
• Allow panna cotta to cool, pour into desired shape and add currants and cassis berries
• Place in freezer
• Make tuille from the wheat flour, egg whites, powdered sugar, Algae Powder Goldvan cassiscoulis and butter
• Bake at 150 degrees
• Make a line of cassiscoulis on the plate
• Place currants and cassis berries on the line of cassiscoulis
• Place the panna cotta mould on the plate, fill with raspberry mousse and top with the tuille
• Finish with Limon Cress, Aclla Cress and Atsina Cress

Recipe: Eric Miete