Panna Cotta ring with candy cane jelly

Name: Panna Cotta ring with candy cane jelly
Ingredients: 200 ml Water; 125 g Sugar; 1 units.items Grated candy cane; 200 g Candy canes; 2 units.items Fried rose prawn crackers; 40 units.items Tarragon leaves; 30 g Tarragon leaves; 125 g Water; 200 g Lychee purée; 2 g Agar agar; 15 units.items Raspberries; 2 g Red coloring powder; 230 ml Candy cane syrup; 100 ml Candy cane syrup; 10 units.items Debic Shapes Panna Cotta Ring; 650 g Neutral glaze

Panna Cotta ring with candy cane jelly, lychee, raspberry and tarragon.This recipe is for 10 people.

Ingredients

10units.itemsDebic Shapes Panna Cotta Ring

200mlWater

200gCandy canes

2gRed coloring powder

230mlCandy cane syrup

650gNeutral glaze

125gSugar

30gTarragon leaves

125gWater

200gLychee purée

2gAgar agar

1units.itemsGrated candy cane

2units.itemsFried rose prawn crackers

40units.itemsTarragon leaves

15units.itemsRaspberries

100mlCandy cane syrup

Preparation

Melt the candy canes in the water and reduce the mixture to 320 ml.
Heat the neutral gel and add the candy cane syrup. Keep warm at 50°C.
Insert 2 wooden skewers into the frozen panna cotta rings and dip the rings into the gel.
Gently scrape off along the edge of the pan and then briefly move over a piece of baking paper.
Place the panna cotta rings on a silicone baking mat and let them thaw in the fridge or on the plate, or store them in the freezer as mise-en-place.
For the tarragon syrup, boil the sugar water and cool down.
Blend finely together with the tarragon leaves in the blender. Strain through a cloth or fine mesh. Store in squeeze bottles.
Boil the lychee puree together with the agar agar for 1 minute and cool down in ice water.
Blend finely into a gel and transfer to a squeeze bottle.

Arrange the thawed panna cotta rings on the plates and pipe the tarragon syrup in the center.
Finish the rings with the decorations.
Finish at the table with the grated candy cane.