Saffron Panna Cotta with Lemongrass Sorbet
Let's prepare it!
1
Orange sauce method
Boil orange juice and sugar for 2 min.
Slowly lower with the flame and simmer the mixture until thickened.
Add orange zest and nappage neautral.
Cool it and keep it in plastic bottle.
Slowly lower with the flame and simmer the mixture until thickened.
Add orange zest and nappage neautral.
Cool it and keep it in plastic bottle.
2
Pistachio cream method
Boil milk and cream. In the meantime, beat egg yolks and sugar until pale yellow.
Pour milk and cream over the egg mitxure and cook until thickened.
Remove from the stove, add pistacchio and stir until the cream is well incorporated.
Pour milk and cream over the egg mitxure and cook until thickened.
Remove from the stove, add pistacchio and stir until the cream is well incorporated.
3
Passion fruit panna cotta method
Boil the passion fruit and strain.
Bring to boil the cream, sugar and vanilla bean together.
Mix with passion fruit and let it cool
Beat whipping cream until soft peak.
Mix well with liquid.
Put in the tube mould and keep in the fridge.
Bring to boil the cream, sugar and vanilla bean together.
Mix with passion fruit and let it cool
Beat whipping cream until soft peak.
Mix well with liquid.
Put in the tube mould and keep in the fridge.
4
Saffron gelatine method
Combine water, saffron, sugar and gellan in a pot and bring to boil.
Pour the liquid on a flat tray of about 25 x 18 cm (10 by 7 inch) and quickly spread it all over.
Tilt the tray to get rid of any excess liquid to obtain a very thin even film of about 1 mm. (Do it fast or the liquid will gel before you manage to get rid of the excess).
Allow to gel completely in the flat tray for a few minutes.
Cut into 10x4 cm thick strips with a rectangular pasta cutter to make rectangular cannelloni shape
Place the rectangular gelly sheets in a plate and keep them in the fridge ready to roll the panna cotta.
Pour the liquid on a flat tray of about 25 x 18 cm (10 by 7 inch) and quickly spread it all over.
Tilt the tray to get rid of any excess liquid to obtain a very thin even film of about 1 mm. (Do it fast or the liquid will gel before you manage to get rid of the excess).
Allow to gel completely in the flat tray for a few minutes.
Cut into 10x4 cm thick strips with a rectangular pasta cutter to make rectangular cannelloni shape
Place the rectangular gelly sheets in a plate and keep them in the fridge ready to roll the panna cotta.
5
Creme cheese sponge method
Beat the egg white with sugar until it gets foamy.
Mix Cream cheese and cake flour and let it rest for 2 hours in the chiller.
Put in the syphon with 2 Charger.
Pour the mixture into a paper cup with a small hole.
Microwave for 1 minute.
Remove from the microwave and let the sponge cake rest 2/3 min before taking it out from the cup.
Mix Cream cheese and cake flour and let it rest for 2 hours in the chiller.
Put in the syphon with 2 Charger.
Pour the mixture into a paper cup with a small hole.
Microwave for 1 minute.
Remove from the microwave and let the sponge cake rest 2/3 min before taking it out from the cup.
6
Raspberry panna cotta method
Soak the gelatine in ice-cold water for 10 min.
In a medium pot boil the raspberry puree and keep aside.
In another medium pot boil cream, sugar, vanilla bean for 2 min together.
Combine the raspberry and cream.
Remove from the stove and whisk in the gelatine.
Pass through a chinois into a clean container and leave it to set in a specific mould before placing it in the fridge.
In a medium pot boil the raspberry puree and keep aside.
In another medium pot boil cream, sugar, vanilla bean for 2 min together.
Combine the raspberry and cream.
Remove from the stove and whisk in the gelatine.
Pass through a chinois into a clean container and leave it to set in a specific mould before placing it in the fridge.
7
Raspberry sauce method
Mix half of the sugar with pectin and add to raspberry puree when is at 50* to 60*.
Boil the raspberry puree with lemon juice and Piquillos peppers.
Incorporate the rest of the sugar into the raspberry mixture and gently bring to boil for few minutes.
Boil the raspberry puree with lemon juice and Piquillos peppers.
Incorporate the rest of the sugar into the raspberry mixture and gently bring to boil for few minutes.
8
Lemongrass sorbet method
Bring water, sugar, glucose and stabilizer to boil.
In a saucepan simmer for 5 min water and lemongrass and cover for 15 min.
Once cooled, blend as a puree and strain the lemongrass liquid.
Combine all ingredients and let them infuse for 2 hours before pour into the ice cream machine.
Turn in a Carpigiani machine untill the sorbet became solid.
In a saucepan simmer for 5 min water and lemongrass and cover for 15 min.
Once cooled, blend as a puree and strain the lemongrass liquid.
Combine all ingredients and let them infuse for 2 hours before pour into the ice cream machine.
Turn in a Carpigiani machine untill the sorbet became solid.
9
Finalize dish
Roll the saffron gelatine over the passion fruit panna cotta.
Unmold the raspberry panna cotta and dress on the plate with orange sauce, pistachio cream, cress and caviaroli.
Fill the raspberry with sauce and dress next to the saffron panna cotta.
Finalize with creme cheese sponge and lemongrass sorbet just before serving.
Unmold the raspberry panna cotta and dress on the plate with orange sauce, pistachio cream, cress and caviaroli.
Fill the raspberry with sauce and dress next to the saffron panna cotta.
Finalize with creme cheese sponge and lemongrass sorbet just before serving.
Ingredients to prepare
Saffron gelatine
- Water 250gr
- Gellan 4.8gr
- Sugar 35gr
- Saffron threads 10gr
Raspberry panna cotta
- Cream 250gr
- Raspberry puree (ponthier) 50gr
- Sugar 38gr
- Gelatine sheets 1gr
Crème cheese sponge
- Egg 8gr
- Sugar 150gr
- Cake flour 40gr
- Cream Cheese 252gr
- Charger (Cream) 2gr
- Salt 2gr
- Sugar 2gr
Raspberry Sauce Step 1
- Wild strawberry puree (ponthier) 900gr
- Piquillos peppers 100gr
- Lemon juice 30gr
Raspberry Sauce Step 2
- Sugar 180gr
- Pectin 20gr
Pistachio cream
- Milk 500gr
- Cream 100gr
- Egg yolks 90gr
- Sugar 75gr
- Cornflour 30gr
- Pistachio paste 200gr
Passion fruit panna cotta
- Passion fruit Fresh (boiled) 300gr
- Cream 700gr
- Whipped cream 300gr
- Sugar 100gr
- Gelatin 5gr
- Vanilla bean 1.5gr
Orange sauce
- Orange juice 200gr
- Orange zest (finely minced) 50gr
- Sugar 100rg
- Nappage neutre 200gr
Lemongrass Sorbet Step 1
- Water 1000gr
- Sugar 600gr
- Glucose powder 230gr
- Stabilizer 12gr
Lemongrass Sorbet Step 2
- Water 1000gr
- Lemongrass (chopped) 120gr
- Lemon juice 20gr
Finalize dish
- Raspberry panna cotta 60gr
- Caviaroli 10gr
- Crème cheese sponge 5gr
- Raspberry fresh 4gr
- Raspberry sauce 15gr
- Pea tendrill 2gr
- Flower yellow 5gr
- Pistachio cream 15gr
- Lemongrass sorbet 50gr
- Passion fruit panna cotta 80gr
- Saffron jelly 10gr
- Rosemary crumble 20gr
- Orange sauce 15gr
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