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.
- 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
- Boil the cream with the milk and blackberry puree.
- Add the sugar mixed with agar-agar, stirring constantly so that it does not stick.
- Remove from the heat and add the blackberry liqueur.
- Pour into a mold 2 cm high so that a layer of gelatin of this thickness is formed.
- Pour the cream with rosemary and sugar for 30 minutes.
- Pass through a wire mesh strainer.
- Heat and add the yolks, stirring constantly.
- Cool in an ice bath and store in the refrigerator.
Crispy red fruits
- Sprinkle the sugar on a plate lined with greaseproof paper. Place it in the oven at 170 ° for 4 minutes.
- When the sugar is hot and melted, stretch it between two vegetable papers to form a clear and fine crystal.
- Remove the top paper and sprinkle with dehydrated raspberries. Bake at 170 ° C for 2 minutes.
- Arrange the panna cotta in the center of the plate.
- Accompanied by rosemary, berries and crunchy red fruits. Sauce with whipped yogurt.
Now is your time.
David from 55000 Recipes