VANILLA PANNA COTTA (FRUIT JELLY)

Whipped cream 600

Sugar60

Vanilla pod1

Gelatin10

Cold water40

Procedure:

1. Bloom gelatin in cold water and let dissolve

2. Boil together cream, sugar and vanilla

3. Cool to 60°C before adding gelatin

4. Pour mixture into verrines and chill to set

Fruit Jelly(Gr)

Ravifruit Blackberry puree25

Ravifruit Raspberry puree25

Ravifruit strawberry puree38

Sugar5

Gelatin2

Cold water8

Procedure:

1. Dissolve gelatin in cold water and let dissolve

2. Warm together purees and sugar to 60°C

3. Remove from heat and add in gelatin

4. Let cool before pouring on top of the set Panna Cotta

5. Store in fridge

(Courtesy: Chef Kimberly Rozario from Academy of Pastry Arts)