Ingredients
160 ml water
40 ml elderflower syrup
140 g red fruits (raspberry, strawberry, blackberry, redcurrant or mixed)
2 g agar-agar
1 avocado
3 Medjool dates
200 g frozen raspberries
1 lime
fresh strawberries and red currants
micro mint or lemon
verbena baby flowers
meringue drops
Preparation
Bring the water and elderflower syrup to a boil.
Add the agar-agar and let it boil for another minute.
Divide the red fruits in the bottom of the verrines.
Pour the elderflower mix over the fruit and allow the aspic to cool until lukewarm.
Refrigerate until firm.
Melt the Panna Cotta until liquid.
Pour the warm Panna Cotta on top of the aspic.
Refrigerate for 2 hours until fully set.
Blend the avocado, Medjool dates, frozen raspberries and lime juice until smooth.
Pass through a fine strainer and transfer the mixture to a container.
Keep chilled until assembly.
Assembly
Scoop a generous spoon of raspberry mousse onto the set panna cotta.
Finishing touch
Garnish with the fresh fruits and finish with micro leaves, meringue and baby flowers for a fresh aromatic note.
