Home Recipes Five to twelve

Five to twelve

Vanilla panna cotta with mascarpone and chocolate
cream, caramelised banana, bergamot and coconut sorbet

51000000-3931-ee61-35eb-08db732216e4

Ingredients

For 10 servings

Panna cotta

10 Debic Shapes Panna Cotta Ring

Mascarpone and chocolate cream

500 ml Debic Cream Plus Mascarpone

150 g chocolate

Bergamot gel

100 ml sugar water

100 ml apple juice

100 ml bergamot juice

3 g agar-agar

Clock biscuit

100 g Debic Roast & Fry

100 g flour

100 g icing sugar

100 g egg whites

Caramelised banana

2 bananas

20 g cane sugar

Garnish

10 g Oreo crumble

5 g coconut shavings

10 g pecans

1 tray of atsina cress

20 quenelles of coconut sorbet

Debic products used

d9a00000-97f1-a22e-4247-08d92a511278

Debic Cream Plus Mascarpone 1L

  • Extra convenience: skip one step in preparation
  • Rich indulgent taste
  • No curdling, constant quality, overrun and firmness

Preparation

Mascarpone and chocolate cream

Melt the chocolate with 100ml Debic Cream Plus Mascarpone and then leave to cool to room temperature.

Using the hand mixer, mix in the remaining Debic Cream Plus Mascarpone and leave to set in the refrigerator

Bergamot gel

Boil all the ingredients together and cook for a few minutes.

Cool on ice-cold water and leave in the refrigerator to set.

Mix in a blender until smooth and transfer to a piping bag.

Clock biscuit

Mix all ingredients together in the blender and leave to rest in the refrigerator for at least 3 hours.

Using a small pallet knife, spread the batter into the moulds.

Very briefly place in the vacuum machine to remove all air bubbles.

Smooth over again.

Bake in the oven at 170°C with the fan on low for 8 to 10 minutes.

Leave to rest for 1 minute and remove the biscuits by holding the mould upside down and using the pallet knife to gently pry out the biscuits.

Then spray bronze with food colouring spray.

Store in a well-sealed container.

Assembly

Defrost the Panna Cotta Ring and arrange on the plate.

Slice the banana and then cut out circles with a small round cutter.

Press one side of the banana into the cane sugar and caramelise using the cook's blowtorch.

Place the clock biscuit on the plate and top with banana, mascarpone and chocolate cream, coconut sorbet, pecans, Oreo crumble and atsina cress.

Place the hands of the clock in the middle.

baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.