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Berry, Cress and Cassis
Ingredients and method
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
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