Cuberdon Panna Cotta and raspberry foam
250 g raspberry coulis
400 g sugar syrup
150 ml water
15 g lecithin
Cut the soft cuberdons into pieces and divide among the glasses.
Warm the Debic Panna Cotta with the milk, Debic Cream 35% and split vanilla pods.
Mix well and leave to cool to +/- 25°C. If you miss this step, the pieces of cuberdon will float to the top.
Divide among the glasses and store in the refrigerator.
Mix the lecithin with the water and mix with the syrup and raspberry coulis.
Leave to rest in the refrigerator for at least one night.
Beat the raspberry foam with a hand mixer and add a spoonful on top of the panna cotta.