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 Coca Mass Rondo
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
#31152 FELCHLIN-Swiss COCOA MASS RONDO
#90070SI Sheet Gelatin Silver
#90350 Almond Flour
#70365 Pastry Bags, Clear, Disposable – 18"
