Blackberry panna cotta – 55000 Recipes. Passion for food

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Blackberry panna cotta

Panna cotta is a cooked cream, a traditional Italian dessert, to which flavors and small innovative notes are now added.

Chef: Paco Ronsero

He is the prototype of the 21st century hospitality professional: a chef and an equal manager. Technically, creative, rigorous, his performance is astounding. Clearly associated with avant-garde cuisine, he does not blush when he declares himself a fan of popular dishes such as fried eggs or chorizo ​​beans.

Ingredients

  • 1/5 Greek yogurt
  • 30 cl liquid cream
  • 200 g of blackberry puree
  • 3 g agar-agar
  • 2 cl blackberry liqueur
  • 70g sugar
  • 150 g egg yolk (approximately 4 yolks)
  • 5 g of fresh rosemary
  • 100g sugar
  • 50 cl liquid cream
  • 100g sugar
  • 4 g dehydrated raspberry
  • 50 g of raspberries
  • 50 g of blackberries
  • 20 cl whole milk

Preparation

  1. Boil the cream with the milk and blackberry puree.
  2. Add the sugar mixed with agar-agar, stirring constantly so that it does not stick.
  3. Remove from the heat and add the blackberry liqueur.
  4. Pour into a mold 2 cm high so that a layer of gelatin of this thickness is formed.

Rosemary cream

  1. Pour the cream with rosemary and sugar for 30 minutes.
  2. Pass through a wire mesh strainer.
  3. Heat and add the yolks, stirring constantly.
  4. Cool in an ice bath and store in the refrigerator.

Crispy red fruits

  1. Sprinkle the sugar on a plate lined with greaseproof paper. Place it in the oven at 170 ° for 4 minutes.
  2. When the sugar is hot and melted, stretch it between two vegetable papers to form a clear and fine crystal.
  3. Remove the top paper and sprinkle with dehydrated raspberries. Bake at 170 ° C for 2 minutes.

Presentation

  1. Arrange the panna cotta in the center of the plate.
  2. Accompanied by rosemary, berries and crunchy red fruits. Sauce with whipped yogurt.

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Now is your time.
David from 55000 Recipes

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