Panna cotta moelleux

Bring the blood orange purée to the boil together with the Campari, sugar, and water (1).

Mix the agar-agar with the citric acid and add it to the boiling mixture.

Boil for another 2 minutes.

Divide the blood orange jelly into silicone molds (small balls) that will fit into the panna cotta as a filling later.

Freeze.

Mix the gelatin powder with the cold water and allow to soak.

Heat the panna cotta mixture and mix in the pulp of the vanilla pod.

Add the gelatin mixture so that it melts.

Fill the panna cotta molds halfway with the mixture and place in the freezer for a short time.

Arrange the set blood orange jelly on top and cover with more panna cotta.

Freeze completely, then remove the panna cotta from the molds.

Allow the panna cotta to defrost on the plate.

To make the crème anglaise, melt the white chocolate and add it to the crème anglaise.

Transfer to a squeeze bottle and store in the refrigerator.

Bring the blood orange purée to the boil together with the glucose.

Add the butter so that it melts.

Mix in the flour, icing sugar, and egg whites.

Spread thinly on a silicone baking mat or in a shape template of your choice.

Bake at 160°C for 7 minutes.

Store the tuile dry in a sealed container.

Bring the raspberry coulis and sugar water to the boil.

Add the agar-agar and boil for 2 minutes.

Pour the gel onto a sheet and leave to set in the refrigerator overnight.

The next day, blend until smooth.

Divide the gel between the chosen silicone molds and place in the freezer.

Place the gel on the plate beside the panna cotta and allow to defrost.