Spicy panna cotta– mango & pistachio and orange dressing

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Panna cotta yogurt


    • Crème fraîche - 150g
    • Simple syrup - 10g
    • Natural yogurt - 150g
    • Curry - QS
    • Cinnamon (sticks) - 1
    • Cardamom - 2
    • Gelatin - 2g
    • Agar agar - 1g

    Mix the cream with the sugar water. Add some curry powder, cinnamon stick and cardamom pods. Bring to a boil. Cover and let infuse according to taste. Add agar-agar and bring to a boil. Sieve over the yogurt. Add the liquefied gelatine and mix until homogenous. Pour into desired shape.

  2. Orange dressing


    • Simple syrup - 6g
    • Water - 10g
    • Olive oil - 6g

    Mix all ingredients.

  3. Pistachio sponge cake


    • Chopped pistachios - 40g
    • Sugar - 40g
    • Egg - 2
    • Flour - 10g
    • Olive oil - QS

    Mix the pistachios with the sugar. Add the eggs and flour. Mix finely. Strain and pour into a siphon. Insert 2 gas capsules on. Make an incision in the bottom of a carton cup. Fill in for 2/3 of the dough. Cook in the microwave at 900 watts for 45 seconds. Leave to cool on a wire rack.

  4. Pickled carrot


    • Carrot - 2
    • Water - 60g
    • Rice vinegar - 30g
    • Salt - 3g
    • Sugar - 18g

    Peel the carrots and cut into thin slices. Mix the ingredients for the marinade. Put the slices of carrot in (make sure that the salt and sugar are completely dissolved). Marinate 20 to 30 minutes.

  5. Assembly


    • Mango - 1/2
    • Whole roasted pistachio - QS
    • Basil - QS

    Spread the panna cotta on the plates. Garnish with mango, pistachio sponge cake, pickled carrot and roasted pistachios. Garnish with basil leaves. Scoop some vinaigrette around to decorate.

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