Ingredients
Creation of Panna Cotta with Plum Stewed Fruit
750 g /26.45 oz   Heavy cream
70 g / 2.47 oz   Sugar
100 g / 3.5 oz   Pistachiosa
8 g / .28 oz   Sheet Gelatin

Tuile
110 g / 3.88 oz   Sugar
60 g /2.12 oz  Orange juice
30 g / 1.06 oz   Flour
60 g / 2.12 oz   Almond Flour
60 g / 2.12 oz   Butter, unsalted
20 g /0.70 oz   Crème de Bahia

Preparation
Creation of Panna Cotta with Plum Stewed Fruit
Boil heavy cream and sugar. Add Pistachiosa, mix well. Fold meltedSheet Gelatin into it and fill up in Flexipan molds. Freeze a few hours.

Tuile
Mix gradually all ingredients together.

Setting
Remove the Panna Cotta from mold and decorate. Roll out the MilkGianduja to 1.5 mm/0.06 inches, cut pieces and wrap in the frozenPistachiosa Panna Cotta. Use pastry bag without nozzle into a centreof holes of PVC tuile mat into silicone sheet. Carefully remove themat. Bake the tuille in a pre-heated over at 190°C/374°F until golden.

Decoration
First, spray the pie with a chocolate spray gun. To serve, decoratewith plums and pistachios.

Specialty Ingredients
#31342  FELCHLIN-Swiss PISTACHIOSA
#31171  FELCHLIN-Swiss MILK GIANDUJA WITH ALMONDS
#31122  FELCHLIN-Swiss FELCOR 52%
#31300  FELCHLIN-Swiss COCOA BUTTER
#31302  FELCHLIN-Swiss CREAM DE BAHIA
#90070  Sheet Gelatin
#90350  Almond Flour
#70365  Pastry Bags, Clear, Disposable – 18"