Red cabbage and cinnamon panna cotta

Recipe for 10 people

Dessert Dinner Evening


For 10 servings

Red cabbage purée

1 kg red cabbage, cooked

5 g cinnamon

2 apples

Panna cotta with red cabbage purée

250 g red cabbage purée

1 l Debic Panna Cotta

Picked blackberries

2 trays of blackberries

2 dl white ponzu

Crispy chocolate mousse


10 quenelles blackcurrant sorbet

1 dl Debic Cream with sugar

10 purple flowers

10 white flowers


Red cabbage purée

Chop the cooked cabbage, apple and cinnamon finely in the blender.

Press through a fine sieve and store in the refrigerator or freeze.

Melt the Debic Panna Cotta and add the red cabbage purée.

Heat the mixture briefly and strain through a fine sieve.

Divide into deep plates or in another container of your choice and leave to set further in the refrigerator.

Beat the Debic Chocolate Mousse in the planetary mixer until light and airy and spread thinly onto silicon mats.

Dry in the oven at 50°C for three hours.

Put the blackberries in a preserving jar and pour the ponzu over them.

Bunch together some cling wrap and put it on top of the blackberries to make sure they remain submerged.

Leave to marinate in the refrigerator for at least one day.

Finishing touch

Arrange the sorbet on the panna cotta and finish the dish with Debic Cream with sugar, flowers, red cabbage purée and crispy chocolate mousse.