Mascar panna-cotta with fruity coulis
For 10 servings
1 l Debic Cream Plus Mascarpone
200 ml milk
200 g sugar
1 vanilla pod
5 gelatine leaves
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
100 ml strawberry coulis
Forest berry garnish
100 ml forest fruit coulis
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.
Divide the fruit coulis over the ascended mascar-panna-cotta. Dress the fresh fruit on it and serve.
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.