Colorful Panna Cotta

Ingredients

• Cassis berries
• 3.5 gelatin leaves (6 g)
• 500 ml whipped cream
• 60 gr sugar
• ½ Planifolia Black
• Raspberry coulis
• Blueberry coulis
• Blackberry coulis
• Blackberry gel
• 50 gr butter (melted)
• 50 gr wheat flour
• 50 gr egg white
• 50 gr powdered sugar
• 150 gr soft sugar
• Bean Blossom
• Zorri Cress
• Algae Powder Emerald

Method

• Make panna cotta with gelatin leaves, whipped cream, sugar and vanilla
• Divide this into threes: one with raspberry coulis, the second with blueberry coulis and the third blackberry coulis
• Let the panna cotta cool, pour into the desired shape and place in freezer
• Make a crumble of white chocolate, Bean Blossom and cassis berries
• Bake the white chocolate at 160 degrees for 10 minutes on a silicone mat
• Let cool and crush in the mixer
• Make tuille from the wheat flour, egg whites, powdered sugar, Algae Powder Emerald and butter
• Bake at 150 degrees
• Place the different parts on the plate
• Add the crumble of white chocolate, Bean Blossom and cassis berries
• Place the Zorri Cress in the gel of blackberries
• Place the tuille and serve

Recipe: Eric Miete