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Colorful Panna Cotta
Ingredients and method
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
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