Snowfall Panna Cotta
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 delicate mulled-wine 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.
Glühwein Syrup
Ingredients
- 750ml glühwein
- orange peels of 1 orange
- 6 black peppercorns
- 52g sugar
- 0,5g agar
- 0,12g xanthan gum
Method
Glühwein is reduced with 50g sugar, orange peel and peppercorns to one third of its original volume. A dry mixture of agar, xanthan and 2g sugar is dissolved into the warm reduction. The syrup is strained and 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 glühwein syrup is poured around the panna cotta and two spoonful of coconut snow are added tableside.
Chef Lore
Snowfall Panna Cotta
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