Panna cotta snake with coriander and lime
600 g whipping cream
1 cinnamon stick
5 g coriander seeds
0.3 g lime zest
50 g lime juice
7 g gelatine + 35 g cold water
60 g white chocolate
Gently boil the cream for 30 minutes with the cinnamon, coriander seeds, lime zest and juice to create a refreshing infusion. Soak the gelatine. Sieve the infusion and dissolve the gelatine in it. Blend in the chocolate and pour the mass into a snake mould. Freeze lightly.
White spraying chocolate
100 g cacao butter
100 g groundnut oil
210 g white chocolate
1 g titanium dioxide
Mix all the ingredients and melt at 45°C. Pour into a fine sieve. Transfer the mass to an airbrush. Separate the panna cotta from the mould and spray it white. Put back in the freezer right away.
Coriander ganache montée
860 g whipping cream
5 g coriander seeds
2 g lemon zest
0.01 g salt
7 g gelatine + 35 g cold water
210 g white chocolate
Boil an infusion of half the whipping cream with coriander seed, lemon zest and salt for about 5 minutes. Cool slightly.
Dissolve the soaked gelatine in the infusion. Pour into a sieve and blend in the chocolate. Mix the remaining half of the whipping cream into the infusion and put in the refrigerator for at least 4 hours. Whip up the mixture until fluffy and transfer it to a piping bag with a smooth nozzle. Put in the refrigerator.
Crumble of white chocolate and Malto
124 g Malto
4 g citric acid
salt
210 g white chocolate
Mix the powders and salt. Melt the chocolate to 30°C. Stir the powder mixture into the chocolate until it begins to form lumps. Put in the refrigerator right away. Sieve the residual powder from the crumble.
Raspberry purée
1 kg Prestige raspberries
25 g dextrose
Mix the ingredients with a hand-held blender. Sieve and cool in the refrigerator right away.
Raspberry-lime gel
250 g raspberry purée
50 g lime juice
200 g sugar water
3 g agar
0,5 g Gellan
Mix all the ingredients with a hand-held blender. Bring to the boil while stirring. Keep the mixture beneath the boiling point for 3 minutes while stirring. Pour the mass onto a plate and cool completely. Blend into a smooth gel.
Lime crunch
80 g butter
200 g brown sugar
50 g lime juice
55 g Zeeland flour
1 g salt
15 g Cacoa Nibs XS
Melt the butter and mix with the remaining ingredients.
Put in the refrigerator for at least 12 hours. Spread a thin layer into a silicon baking mat. Bake at 170°C until golden-brown and store airtight.