Recipe: Panna Cotta & Red Fruit Crumble

Recipe: Panna Cotta & Red Fruit Crumble
February 25, 2020 Maarten Jordaens

 “Panna Cotta & Red Fruit Crumble”


1. Panna Cotta (Debic)
– 1000 g Panna Cotta mix – Debic
– 100 g – Inulin – Toufood
– 2 g – Iota – Toufood
– Lime zests

  • Mix “Debic Panna Cotta mix” with inulin, iota & lime zests into a thermoblender.
  • Heat till 85°C.
  • Fill silicon molds (Moldbrothers) and freeze.

2. Sweet and sour meringue

  • 40 g – Water
  • 160 g – Sugar
  • 120 g – Egg whites
  • 60 g – Sugar
  • 40 g – Rice vinegar powder (Jordà)
  • Strawberry powder (Jordà)

– Heat 40 g water + 160 g sugar till 121°C.
– Whip 120 g egg whites and 60 g sugar with a kitchen-aid.
– Add hot sugar syrup.
– Add vinegar powder.
– Pipe with a pastry bag and dry in an oven at 65°C – 2h.
– Or spread and shape the mixture by using a stencil.
– Sprinkle with freeze dry strawberry powder.

4. Chocolate microwave spongecake

  • 125 g – Egg whites
  • 80 g – Almond powder 100%
  • 80 g – Sugar
  • 80 g – Egg yolk
  • 20 g – Flour
  • 20 g – Premium cacao powder  (Veliche)
  • 10 g – Red wine vinegar powder (Jordà)

– Mix all ingredients with a thermomixer
– Sieve mixture and put into a “Isi Gourmet Whip”
– Put in fridge for 2h.
– Fill carton coffee cups and put in microwave for 1 minute at 800W

5. Strawberry – White Chocolate powder 

  • 300 g – White chocolate (Veliche Delight 29%)
  • 175 g – Malto tapioca (Töufood)
  • 15 g – Strawberry powder – (Jordà)
  • 10 g – Red wine vinegar powder (Jordà)
  • 15 g – Popping sugar – (Jordà)

– Melt white chocolate.
– Add all other ingredients, mix till a homogeneous mixture.

6. Jordà – Sweet Crunches – Raspberry – Yoghurt – White Chocolate Crunch
7. Jordà – Sweet Crumbles – Red Fruit Crumble