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Panna Cotta Ring with rose espuma

This dish consists of: A panna cotta ring with rose espuma, roasted rhubarb, and a cherry beer reduction. This recipe serves 10 people.

High-quality desserts in no time with Debic shapes!

With a dessert, you 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 according to 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

70candied rose petals
10Debic Shapes Panna Cotta Rings

3gPowdered gelatin
15gWater
700gGreek yogurt
100gRose water
200gDebic Whipping Cream without sugar
50gSugar

100gPowdered sugar
3rhubarb
50gDebic Baking & Roasting

500mlcherry beer
200gSugar

Preparation

  1. Remove the panna cotta ring from the blister pack.
  2. Place on a plate and cover with plastic wrap.
  3. Defrost in the refrigerator.

  1. Mix the water with the gelatin powder and let it rest.
  2. Bring the cream and sugar to a boil.
  3. Melt the gelatin mixture into it and remove from the heat.
  4. Add the yogurt and rose water.
  5. Pour into a 1 L siphon bottle and add 2 gas cartridges.
  6. Place in the refrigerator.
  7. Shake well before use.

  1. Cut the rhubarb into strips and slice thinly with a mandoline.
  2. Place on a baking tray with a silicone mat.
  3. Sprinkle with Bakken &

  1. Bring the beer and sugar to a boil.
  2. Let it reduce over low heat until it reaches a caramel thickness.

  1. Arrange the roasted rhubarb on the plate.
  2. Place the panna cotta ring exactly in the center.
  3. Pipe the espuma into the panna cotta ring.
  4. Drizzle the cherry beer reduction next to the panna cotta ring.
  5. Finish with the sugared rose petals.

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