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Mascar panna-cotta

Mascar panna-cotta with fruity coulis

mascar-panna-cotta

Ingredients

Mascar-panna-cotta

1 l Debic Cream Plus Mascarpone

200 ml milk

200 g sugar

1 vanilla pod

5 gelatine leaves

Exotic garnish

100 ml mango passion fruit coulis

50 g mango brunoise

50 g khaki brunoise

10 physalis berries

2 passi fruits

10 g lime, the zests

Strawberry garnish

100 ml strawberry coulis

10 strawberries

Forest berry garnish

100 ml forest fruit coulis

10 raspberries

10 blackberries

20 blueberries

Preparation

Mascar-panna-cotta

Soak the gelatine leaves in cold water.

Heat the Debic Cream Plus Mascarpone with the milk, sugar and scraped vanilla pod to near boiling point.

Squeeze the gelatin leaves well and let them melt in the cream mixture.

Pass through a point sieve and divide over the glasses.

Allow to stiffen in the refrigerator.

Assembly

Divide the fruit coulis over the ascended mascar-panna-cotta. Dress the fresh fruit on it and serve.

Finishing touch

To dress the fruit and coulis nicely on the mascar-panna-cotta, you can first dress the fruit in the ring with the help of a small round cutter. Now carefully spray the coulis around it. Remove the ring and the fruit will remain nicely, in the middle of the coulis.

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