Panna cocktails

Lychee Martini; Jägerinha & Passion in love

Dessert Cocktail Banana
Panna cocktails - photo1 | Debic

Ingredients

Lychee Martini

500 ml Debic Panna Cotta

70 ml blue Curaçao

10 g lemon juice

220 g granulated sugar

500 ml water

100 g lychee purée

50 ml Martini bianco

Jägerinha

600 ml Debic Panna Cotta

4 x limes

1 g sucro (Texturas)

200 ml water

60 g muscovado

4 g gelatine sheets

200 ml Jägermeister

Passion in Love

600 ml Debic Panna Cotta

10 x chocolate decoration

2 x banana

50 ml Baileys

30 ml white rum

60 g white chocolate

Preparation

Lychee Martini

Melt the panna cotta and mix with the Martini and lychee purée.

Divide among the glasses and place in the refrigerator.

Heat the water with the sugar, lemon juice and Blue Curaçao and then cool.

Pour into a shallow container and place in the freezer.

Stir regularly with a fork to create ice crystals.

Jägerinha

Melt the panna cotta and pour into the cocktail glasses. Store in the refrigerator.

Bring the Jägermeister to the boil. Keep at the boil briefly to evaporate the alcohol.

Remove from the heat and add the pre-soaked gelatine.

Cool to room temperature and pour on top of the set panna cotta.

Mix the water with the Muscovado and sucro and froth with the hand mixer.

Cut the lime into wedges.

Passion in Love

Melt the panna cotta and mix with the white chocolate and white rum. Cool to room temperature.

Melt the dark chocolate and use a brush to decorate the sides of the glasses.

Store in the refrigerator and add the panna cotta to the glasses as soon as the chocolate has set.

Assembly

Lychee Martini

Garnish the lychee Martini with the Blue Curaçao granité.

Jägerinha

Spoon the Muscovado foam onto the Jägerinha and garnish with a lime wedge.

Passion in love

For the Passion in Love, briefly caramelise the banana in sugar and butter.

Pour Baileys on top of the panna cotta and place the banana on top of that.

Garnish with a chocolate decoration.

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