Component 1Panna Cotta with cocoa and vanilla
Ingredients
| 600ml | Milk |
| 200g | Sugar |
| 2g | Salt |
| 2 | Vanilla Pods |
| 160g | Cocoa Powder 22/24 |
| 500ml | Fresh Cream 35% mg |
| 16g | Isinglass (put in 80ml of water to become softer) |
Method
Mix sugar, salt, vanilla and Cocoa Powder 22/24. Add milk and mix well, cook until boiling. After cooking, add the isinglass and the fresh cream. Emulsify and pour in small cups
Component 2Almond Crumble
Ingredients
| 250g | Butter |
| 125g | Wheat Flour |
| 325g | Almond Flour |
| 250g | Cane Sugar |
| 40g | Albumen |
Method
Mix with a planetary mixer the soft butter with the cane sugar and the almond flour, add the albumen and emulsify. Add the flour and mix again. Put in freezer to be harder and then use a cutter mixer to have grains. Cook in a the oven at 170°C for 15-20 minutes (open valve). When cold, pour some crumble on cold panna cotta.
Component 3Organic White Chocolate Inverted Foam
Ingredients
| 1500ml | Fresh Cream 35% |
| 800g | White Organic Chocolate |
| 12g | Isinglass (put in 60ml of water to become softer) |
Method
Heat the fresh cream, add the isinglsdd (put in the water to become softer) and finally add the Organic White Chocolate. Emulsify and put in fridge for at least 8 hours. Take the necessary amount and whip in the planetary mixer. Pour the Organic White Chocolate Inverted Foam with a sac-à-poche on the almond crumble and decorate.
Preparation
When cooled, pour some crumble on the “panna cotta”.
Dress the Organic White Chocolate Inverted Foam on the crumble with a sac a poche, and add your favourite decoration.
