Dessert Dutch oyster

Name: Dessert Dutch oyster
Ingredients: 20 ml Panna cotta; 1 units.items Chocolate oyster; 250 g Flour; Stroopwafel maker; 15 g Stroopwafel crumble; 100 g Sugar; 2 Eggs; 1 units.items waffle iron; Mini waffle silicone mold; 2 g Cinnamon powder; 90 g Butter; 2 g Salt; 1 l Clusius Tulip Vodka; 10 g Agar agar; 20 ml Ice cream Dutch vanilla; 1 White port syrup

A delicious chocolate dessert with traditional Dutch flavors.

Ingredients

20mlPanna cotta

1units.itemsChocolate oyster

15gStroopwafel crumble

1units.itemswaffle iron

Mini waffle silicone mold

1lClusius Tulip Vodka

10gAgar agar

20mlIce cream Dutch vanilla

1White port syrup

250gFlour

Stroopwafel maker

100gSugar

2Eggs

2gCinnamon powder

90gButter

2gSalt

Preparation

Pour the white port syrup into the chocolate oyster and sprinkle a crumble of stroopwafel on top.
Heat the panna cotta to 70°C and let it cool slightly. Then pour it into the chocolate oyster (do not pour it in too hot).
Briefly churn the ice cream in the food processor. Divide the ice cream into the mini silicone waffle mold and then place the mold in the blast (freezer).
Boil the tulip vodka and add the Agar agar. Let the mixture cool and then blend it in the food processor. Divide it into small squeeze bottles.

Mix the flour with the sugar.
Add the butter, eggs, salt, and cinnamon powder. Let the dough rest in the refrigerator for about 30 minutes.
Heat the stroopwafel iron and bake for about 1 minute. Immediately cut out into the desired shape.

Place the oyster with the rounded side down
Fill the oyster with the port syrup, stroopwafel crumble, and panna cotta.
Once the panna cotta has set, the dish can be assembled.
Start with half a leaf of oyster leaf.
Place the vanilla ice cream waffle on top
Finish the whole with the caramel pearl and place the gingerbread crumble next to it.
Pipe dots of tulip vodka gel between the ingredients.