With Pana Cotta

Dessert Pastry Chocolate


For 10 servings

Crunchy biscuit base

1000 g White chocolate

320 g Puffed rice

700 g Coarse biscuit crumbs Orange & mango caramel

20 g Gelatin sheets

600 g Sugar

400 g Glucose

600 ml Debic Cream 35%

600 g Orange purée

200 g Mango purée

1 Sponge cake sheet 60 x 40 cm

Panna cotta cheese mousse

10 g Gelatin sheets

1000 g Debic Panna Cotta

720 g Debic low-fat cheese

900 ml Debic Cream 35%


Crunchy biscuit base

Melt the white chocolate and mix with the puffed rice and biscuit crumbs.

Transfer the mixture into a tin (60 cm x 40 cm) and press down firmly.

Orange & mango caramel

Soak the gelatin sheets in cold water.

Caramelise the sugar and glucose and deglaze with Debic Cream 35% .

Leave to simmer until all the sugar has melted.

Add the fruit purées along with the soaked gelatin.

Mix well.

Put 200 grams to one side for the garnish.

Pour the rest of the caramel on top of a piece of biscuit and put in the freezer.

Panna cotta cheese mousse

Soak the gelatin sheets in cold water.

Heat the Debic Panna Cotta to 60°C.

Add the soaked gelatin and mix well.

Fold in the Debic Low-fat Cheese and then leave to cool to 35°C.

Then fold in the lightly whipped Debic Cream 35% .

Spread on top of the frozen sponge-caramel layer and put back in the freezer.


Place the frozen panna cotta cheese mousse on top of the crunchy biscuit base.

Finishing touch

Cut into pieces (12.5 cm x 3 cm).

Pipe blobs of orange & mango caramel on top and decorate in your house style.