Panna Cotta Fantastico, Horecava 2024


  • 0,5 liter cream
  • 30 gr sugar
  • 1 Planifolia Black
  • 6 g gelatin
  • Sugar
  • Whisky
  • Cream
  • Banana peel rum
  • White chocolate
  • Feather Tops
  • Sugar water


  • Finely grind 1 Planifolia Black with some water in the electric coffee grinder to make a vanilla pulp.
  • Heat 1/3 of the cream with the sugar, vanilla pulp and gelatin, stir well with a spatula until the gelatin is dissolved.
  • Mix with the rest of the cream and let it cool until it is lumpy and pour into the molds.
  • Bake the white chocolate in the oven on a silicone mat for 10 minutes at 160 degrees, let cool and make a crumble.
  • Caramelize the sugar, add the drained and chopped vanilla.
  • Deglaze with the rum whiskey and cream and cook until smooth.
  • Cut the stems of the Feather Tops and cook briefly in sugar water and allow to cool.
  • Decorate the plate with the beautiful green colored Feather Tops.
  • Serve.

Recipe: Eric Miete

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