Snowfall Panna Cotta – Alcohol-free

Recipe for 10-12 servings

In this creation, the frozen dessert is surrounded by wintry flavour notes of glühwein, cinnamon, star anise and citrus. A delightful alcohol-free pomegranate sauce adds warmth and depth, while star-shaped coconut meringue, airy coconut snow and fresh raspberries bring bright, refreshing contrasts. Finished with some snowflakes and gold leaf, the plate evokes a heart-warming winter landscape.

Pomegranate Syrup

Ingredients

750ml pomegranate juice,
300ml orange juice,
400ml apple juice,
60g honey,
102g sugar
5 cloves
2 star anise
2 cinnamon sticks
6 black peppercorns
1 lemon slice
2 orange peels
0,5g agar
0,12g xanthan gum

Method

Agar, xanthan and 2g sugar are combined and set aside. All ingredients except the thickener mix are brought to a boil and reduced to one third. 300ml liquid is strained, reheated, and the thickener mix is dissolved into the syrup. Left to cool.

Coconut meringue

Ingredients

120g egg whites
50g vanilla sugar
150g sugar
150g grated coconut
pinch of salt

Method

Egg whites are whipped with salt and 100g sugar until stiff and glossy. Remaining sugar and vanilla sugar are briefly folded in, followed by the coconut. Small meringue clusters are shaped on a lined baking tray and baked in a non-preheated oven at 120°C (fan) for 35 minutes.

Coconut Snow

Ingredients

1 can coconut cream
120g sugar water (40 sugar – 80 water)

Method

Coconut cream and sugar-water are mixed until smooth at room temperature, poured into a shallow container and frozen. Every 30 minutes, the surface is scraped with a fork until light, snow-like flakes are formed.

Serving

The Glacio Panna Cotta Red Fruits is placed at the centre of the plate and topped with fresh raspberry pieces and silver leaf gold. Five coconut meringue clusters are arranged around the panna cotta, finished with edible snowflakes. At service, the pomegranate syrup is poured around the Panna Cotta and two spoonful of coconut snow are added tableside.

Chef Lore

Chef Lore is a driven chef and product developer with a passion for quality and innovation. For her recipes, she enjoys working with Glacio thanks to its versatile range, refined flavours, and consistent quality. This allows her to effortlessly create dishes that perfectly combine creativity and efficiency.