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Foodxperience

Panna cotta of stewed pear with jelly of Lemon Jelly Marmalade

Panna cotta of stewed pear, caramel and mascarpone finished with velvet spray, accompanied by a jelly of Lemon Jelly Marmalade.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

1units.itemsDebic Panna Cotta
300gstewed pear caramel
250gMascarpone
1units.itemssilicone mold Judi 40
1units.itemsGelatine

1units.itemslemon jelly marmalade
150mlWater
Flower mix
1units.itemsLemon
Gold spray
red velvet spray

Preparation

  1. Warm the panna cotta under warm running water.
  2. Pour the panna cotta into a pan and heat until fully melted.
  3. Cut the stewed pears into a fine brunoise.
  4. Whip the mascarpone in the stand mixer.
  5. Mix the stewed pear with the mascarpone.
  6. Combine the panna cotta with the mascarpone as soon as it "hangs".
  7. Put the panna cotta in a mold and place it in the freezer for a while.
  8. Remove the panna cotta from the mold and spray some red velvet spray on it.
  9. Then spray the gold spray over it and set the panna cotta aside.

  1. Heat the marmalade in a small pan.
  2. Add the water and the lemon peel.
  3. Let the mixture melt.
  4. Cool down.
  5. Fill the dome of the panna cotta with the jelly as soon as it "hangs".
  6. Decorate with flowers.