“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