Strawberry panna cotta with basil
Recipe by Jurgen Koens - Pastryclub
Ingredients
Panna cotta mousseline
300 g cream
24 g sugar
50 g Prestige strawberries
8 basil leaves
3 g gelatin powder, mixed with 15 g cold water
100 g whipped cream (soft peaks)
Lemon pudding with olive oil
150 g egg
125 g sugar
125 g lemon juice
11 g Sosa gel cream hot
60 g olive oil
Lemon pudding with basil and olive oil
170 g lemon pudding with olive oil (see recipe above)
10 basil leaves
20 g olive oil
Raspberry meringue
125 g Prestige raspberry puree
10 g Sosa albumin
50 g sugar
25 g freeze-dried raspberry powder
Raspberry gel
75 g sugar
2 g Sosa gellan gum
2 g agar
75 g water
105 g Prestige raspberry puree
45 g Merlot vinegar
Frozen yoghurt pearls
130 g yoghurt
20 g agave syrup
Preparation
Panna cotta mousseline
Bring the cream and the sugar to the boil for 2 minutes. Add the strawberries and basil leaves. Cover with cling film and put in the fridge overnight. Heat the mixture to 50˚C and add the gelatine, keep stirring until fully mixed. Cool the mixture down to 25˚C and mix it with the whipped cream. Pour the mixture into the desired mould shape and freeze.
Lemon pudding with olive oil
Mix the egg, sugar, gel cream and lemon juice and bring to the boil while stirring with a whisk. Take the mixture off the heat as soon as it thickens and keep stirring until the temperature has dropped. Add the olive oil little by little while stirring until it is smooth and shiny. Pour into a piping bag and leave to cool.
Lemon pudding with basil and olive oil
Mix all the ingredients in the thermoblender until green and smooth. Pipe it into the mould and freeze it.
Raspberry meringue
Mix the albumin with the raspberry puree. Beat it and add the sugar. Spread the mixture on a silicone mat in different-sized circles. Use a fine sieve to sprinkle the raspberry powder over the mixture and leave it to dry in an oven at 90˚C for an hour.
Raspberry gel
Mix the sugar, gellan and agar. Add water, raspberry puree and vinegar and mix with a hand mixer. Bring the mixture to the boil while stirring and simmer just below boiling point for 2 minutes. Spread the mixture out in a tray and leave it to cool in the fridge until it is stiff. Put the cooled mixture in a blender and blend until it is a liquid gel. Pour the mixture into a piping bag.
Frozen yoghurt pearls
Mix the yoghurt and agave syrup and pour into a pearl mould. Keep in the freezer until serving.
Decoration
Garnish
- Elderflower flowers
- Basil leaves
- Rosemary flowers
- Sugar rings
- Ruby chocolate crisps
- Prestige strawberries
- Prestige raspberries
Construction
Place the panna cotta mousseline in the centre of the plate. Pipe two small and one medium-sized peak of the lemon pudding with basil and olive oil. Pipe a few small peaks of the lemon pudding with olive oil next to these. Pipe a few dots of the raspberry gel alongside. Cut the strawberries and raspberries and place them next to the peaks. Place the meringue and the flowers on top. Sprinkle some freeze-dried raspberry powder over the plate. Leave to stand for about 20 minutes to reach the ideal serving temperature.
