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Panna-cotta with fresh fruits, passion peach sauce


Ingredients:5 people
  • For the liquid cream panna-cotta
    300 g
  • sugar
    45g
  • butter
    11g
  • vanilla
    1/2 clove
  • gelatin
    3 sheets
  • lemon zest
    5 g
  • orange liqueur
    4 g 5
  • For the passion peach sauce. sugar
    75g
  • water
    23g
  • passion pulp
    45 g
  • cloves
    1
  • vanilla
    1/2 clove
  • cinnamon
    1/2 stick
  • For presentation:quartered pears
    75 g
  • quartered mandarin
    15 g
  • pineapple
    45 g
  • raspberries
    38 g
  • blood orange
    3 slices


Preparation:


    Difficulty:[usr 3]
    Panna-cotta with fresh fruits, passion peach sauce

    Divide the cream in half, refrigerate one half

    Boil the other half with the sugar and the split and scraped vanilla pod, infuse for 15 minutes with the lemon zest.

    Rehydrate the gelatine sheets, add to the infusion, sieve.

    Add the orange flavor at 30°C, incorporate at 20°C the second part of the whipped cream. Poach in savarin moulds.

    Freeze.

    For the passion peach sauce:

    Cook water and sugar to 130°C, decook with the two pulps, add the clove and the vanilla pod, a pinch of cinnamon, restore the broth, add the fruits detailed in brunoise.

    Place the panna-cotta on a plate, add the fruit garnish, cover with the peach/passion fruit sauce. Serve

    Source:Elle &Vire (Lenôtre recipe)

    Panna-cotta with fresh fruits, passion peach sauce