Panna Cotta Fantastico, Horecava 2024

• 0,5 liter cream
• 30 gr sugar
• 1 Planifolia Black
• 6 g gelatin
• Sugar
• Whisky
• Cream
• Banana peel rum
• White chocolate
• Feather Tops
• Sugar water

• Finely grind 1 Planifolia Black with some water in the electric coffee grinder to make a vanilla pulp.
• Heat 1/3 of the cream with the sugar, vanilla pulp and gelatin, stir well with a spatula until the gelatin is dissolved.
• Mix with the rest of the cream and let it cool until it is lumpy and pour into the molds.
• Bake the white chocolate in the oven on a silicone mat for 10 minutes at 160 degrees, let cool and make a crumble.
• Caramelize the sugar, add the drained and chopped vanilla.
• Deglaze with the rum whiskey and cream and cook until smooth.
• Cut the stems of the Feather Tops and cook briefly in sugar water and allow to cool.
• Decorate the plate with the beautiful green colored Feather Tops.
• Serve.

Recipe: Eric Miete