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Panna cotta with hangop, apple infusion, salad, foam and crumble

Creamy panna cotta gets a fresh twist with apple puree, chutney, and vanilla. Approximate cost price per person: €1.07.We understand that the cost price determines the margin. That is why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

25units.centilitervanilla syrup
500mlPanna cotta
250mlGreek yogurt
100mlGreen apple fruit puree
1units.itemsApple chutney

3gVanilla
400gLemon juice
5lWater
50gPink peppercorn
Cinnamon stick
500gSugar
Star anise
Apple

100gApple (finely chopped)
50gCelery (finely chopped)
15gRaisins

150gApple
20gCortina
2units.itemsGas cartridges
300gGreek yogurt

Preparation

  1. Mix the syrup, apple puree, and chutney and blend until smooth.
  2. Add the panna cotta.
  3. Stir until smooth and fill molds (approximately 50 grams per mold).
  4. Optionally, add 10 grams of gelatin for extra firmness and pour into a mold.

  1. Mix all the ingredients for the infusion and place the apple (shaped as desired) in it and vacuum seal.

  1. Make a salad of apple, celery, and raisins.

  1. Mix everything together, add 150 g apple infusion, blend and strain.
  2. Fill a siphon halfway and charge with 2 cartridges.

  1. Place the panna cotta on a plate.
  2. Place the apple infusion on the panna cotta.
  3. Add a generous dollop of apple foam on top.
  4. Top with the apple-celery salad.