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Panna Cotta Espuma

an exciting interpretation

Panna Cotta Espuma
  • 250 ml milk
  • 2 × sheet(s) of gelatin
  • 5 × sheet(s) of gelatin
  • 30 ml amaretto
  • 65 g powdered sugar
  • 1 × bunch of basil
  • 50 g milk powder
  • 500 ml sugar syrup
  • 100 ml water

Ingredients

  • 250 ml milk
  • 2 × sheet(s) of gelatin
  • 5 × sheet(s) of gelatin
  • 30 ml amaretto
  • 65 g powdered sugar
  • 1 × bunch of basil
  • 50 g milk powder
  • 500 ml sugar syrup
  • 100 ml water
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Preparation

Bring the milk, water, milk powder and sugar to the boil. Dissolve the pressed gelatin in this mixture and add amaretto.

 

Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.

 

For the basil jelly, dissolve the pressed gelatin in 125 ml of heated sugar syrup. Mix the remaining sugar syrup (cool) with the basil leaves, pass, and mix with the jelly.

 

Serving suggestion

Pour into and cool in cocktail glasses. Put the marinated strawberries on top and garnish with the Panna Cotta Espuma.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Daniel Gansterer, iSi Espumas Award 2003 (Austria)

 

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