Pineapple panna cotta, date cream blood orange sorbet
Pastry recipe
-
Panna cotta
Ingredients
- Frozen fruit purée 100% : Pineapple - 125 g
- Water - 125g
- Sugar - 15g
- Agar agar - 1g
- Milk powder 0% - 10g
- Gelatine (sheet) - (soaked in cold water) - 3g
Bring the pineapple with the water, sugar, agar and milk powder to a boil. Add the gelatine. Allow to cool. Divide into the desired shape and allow to set.
In this step
Frozen fruit purées -
Date cream
Ingredients
- Pitted date - 100g
- Sugar - 25g
- Water - 125g
Mix all ingredients into a homogeneous mass. Sieve.
-
Coconut tuile
Ingredients
- Sugar - 120g
- Glucose - 80g
- Coconut (powder) - 80g
Boil the fondant sugar and glucose to 160°C. Stir in the coconut. Pour onto a Silpat®. Role out thinly. Cut into the desired shape and allow to set.
-
Sorbet
Ingredients
- Frozen fruit purée 100% : Blood orange - 325 g
- Water - 200g
- Sugar - 40g
- Glucose - 145g
- Milk powder 0% - 5g
Mix all ingredients and bring to a boil. Allow to cool. Turn to sorbet.
In this step
Frozen fruit purées -
Assembly
Spoon some date crème on a plate. Place the panna cotta along the cream. Finish with the coconut tuile and the sorbet.
