Coriander lime cinnamon raspberry

Jurgen Koens - Pastryclub

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
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.

Decoration & Plating

1 ½ halved gorgeous red Prestige raspberry per plate.
1 ½ halved olive oil and vanilla marinated yellow Prestige raspberry per plate (see pickled soft fruit recipe).
Young coriander leaves and white chocolate squares.


Transfer the panna cotta snake to the plate.Spray 3 dollops of ganache montée behind the snake.Place the halved raspberries, lime crisps and white chocolate squares. Spray the gel on top and place the crumble on the side. Finish with the coriander leaves.