Ingredients (Gr)
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)