Blood orange verrine
Pastry recipe20 parts
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Orange panna cotta cream
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 340g
- Cream 30% fat - 610g
- Pectin 325 NH 95 - 14g
- Sugar - 10g
- Cardamom - 3g
- White chocolate - 120g
Heat the purée with the spice. At 40°C, pour the sugar-pectine mixture and bring to the boil. Pour it over the chocolate, blend and add the purée. Pour into verrines.
In this step
Frozen fruit purées -
Blood orange jelly
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 850g
- Sugar - 125g
- Tonka (beans) - 3g
- Pectin 325 NH 95 - 14g
Heat the purée with the spice. Pour the sugar and pectine and bring to the boil. Pour into silicone shapes. Set aside in the fridge.
In this step
Frozen fruit purées -
Blood orange crémeux
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 600g
- Sugar - 60g
- Pectin 325 NH 95 - 15g
- Locust bean gum - 6g
- Butter - 150g
Heat the purée. Mix the sugar with the pectine and locust bean gum. Add it to the purée. Bring to the boil. Set aside and let it cool down to 35°C max. Add the soften butter and blend until smooth. Keep in a pastry bag.
In this step
Frozen fruit purées -
Thyme crumble
Ingredients
- Sugar - 100g
- Butter - 100g
- Flour - 100g
- Almond powder - 100g
- Olive oil - 30g
- Thyme - 5g
Knead all the ingredients together, except the oil. Add the oil. Spread evenly onto a Silpat and bake at 170°C for 10-15 min. Break into pieces and add on top of the panna cotta.
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Assembly
Pipe the crémeux over the crumble in a glass. Cut the jelly into cubes. Put them into the crémeux alterning with some crumble. Garnish with some fresh fruits and a sprig of thyme.
