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Panna Cotta Ring with melon and champagne sorbet
This dish consists of: Panna Cotta Ring, with melon balls, champagne sorbet, and tarragon. Recipe for 10 people.High-quality desserts in no time with Debic shapes!
A dessert can leave a lasting impression on your guests, but creative desserts require a lot of time and preparation. With Debic Shapes, frozen dessert components, you can serve high-quality desserts in no time, finished with your own signature! Serve a three-dimensional ring of panna cotta, the perfect quenelles of chocolate mousse, and an airy mascarpone mousse on a layer of almond biscuit in no time—without ever touching a silicone mold.
Ingredients
5Rose de Reims biscuits
1Cavaillon melon
10debic Shapes Panna Cotta Rings
fresh tarragon
20scoop of champagne sorbet
0.5watermelon
1Honeydew melon
10gdried tarragon
Preparation
- Remove the panna cotta ring from the blister pack.
- Cut the panna cotta ring in half.
- Arrange on a plate and cover with plastic wrap.
- Defrost in the refrigerator.
- Use a Parisienne scoop to make small balls from the different melons.
- Use a larger Parisienne scoop to form the champagne sorbet balls.
- Grind the dried tarragon into powder.
- Place 2 balls of champagne sorbet next to the panna cotta.
- Arrange the melon balls alongside the panna cotta.
- Break the cookies into smaller pieces and place them between the melon balls.
- Finish with the tarragon powder and fresh tarragon.
Tip:
