Panna Cotta by Adrian Quetglas
8 servings
30 minutes
Panna cotta, translated from Italian, actually means "boiled cream". But the chef of the restaurant "The Garden" Adrian Quetglas does not boil cream, but milk, and for a very long time. And for decoration he uses not only nuts and fruits, but also flower petals and liquid nitrogen.
1
Pour milk into a saucepan and add a little saffron, just for color. Place on low heat, bring the milk temperature to 90 degrees, and keep it like that for two to three hours to allow the saffron to infuse and color the milk a soft creamy-orange.
- Milk: 0.5 l
- Saffron: 1 g
2
Soak the sheet gelatin in cold water for two to three minutes, then gently squeeze out the water and transfer it to hot milk, while simultaneously whisking. After a minute, let the milk sit to cool to room temperature.
- Gelatin in plates: 8 pieces
3
Whip 110 ml of cream and mix it with milk. Line a baking dish, spacious enough for the panna cotta to be 1-1.5 cm thick, with plastic wrap. Pour the milk-cream mixture into the dish through a sieve to remove the saffron, and place it in the refrigerator for six hours.
- Cream 33%: 185 ml
4
To prepare the mousse: place a saucepan over low heat, pour in 75 ml of cream, add sour cream, Philadelphia cheese, sugar, and a split vanilla pod. Whisk the melting mixture, keep it on the heat until it becomes homogeneous, then load it into a siphon. If you don't want to deal with the mousse, you can replace it with vanilla ice cream.
- Cream 33%: 185 ml
- Sour cream 42%: 75 g
- Philadelphia cheese: 150 g
- Sugar: 65 g
- Vanilla pod: 1 piece
5
Take the ready panna cotta out of the fridge and cut it into eight pieces. Drizzle balsamic cream in the center of the plate. Arrange the rectangles of panna cotta and decorate them with drops of passion fruit gel (which is made very simply: puree the passion fruit and add a little xanthan as a thickener).
- Balsamic cream: 10 g
- Passion fruit gel: 100 g
6
On top of the panna cotta, place pieces of red orange, peeled from the skin, crushed almonds, dried apple cubes, tiny mint leaves, pea tendrils, thinly sliced orange zest, a little saffron — and flower petals. A tweezers will help arrange especially delicate substances.
- Blood oranges: 0.5 piece
- Almond: 20 g
- Dried apples: 20 g
- Mint leaves: 10 g
- Pea sprouts: 5 g
- Saffron: 1 g
- Flower petals: 10 g
7
Pour half a liter of liquid nitrogen into a bowl (it can be ordered online: delivered to your home). Rinse the ladle in nitrogen, squeeze a small amount of mousse from the siphon into it, then add passion fruit gel, and cover it with a new portion of mousse. Dip the ladle into the nitrogen: the mousse will instantly turn into a ball with a meringue-like consistency.
8
Place the mousse ball on the second half of the plate with balsamic cream and panna cotta. Gently tap with a spoon to break the mousse, revealing the passion fruit center like an egg yolk.