Vanilla panna cotta
Vanilla panna cotta with Forest Fruit Pepper, strawberries, basil espuma and crispy kletskoppen.
A refined dessert where creamy vanilla panna cotta blends perfectly with the fruity kick of Verstegen Forest Fruit Pepper, fresh green and marinated strawberries, and airy basil espuma. Finished with crispy "kletskoppen" (little cookies) and a subtle garnish of basil and fruit pepper, for an elegant balance of sweet, refreshing, and spicy.
Preparation
Vanilla panna cotta
Melt the panna cotta in a saucepan and add the vanilla bean and its pulp, white chocolate, and ground Pepper Forest fruit.
Infuse, covered, at the edge of the stove for 30 minutes.
Portion into molds. Allow to set in the refrigerator and place in the freezer for easy removal.
Store this mise en place in the freezer.
Basil espuma
Melt the panna cotta in a saucepan.
Blanch the basil leaves for 3 seconds and cool in ice water. Squeeze well and dry with a cloth.
Blend the basil with half of the melted panna cotta until smooth.
Strain through a sieve and mix with the remaining panna cotta.
Pour into a one-liter siphon and aerate with two gas cartridges. Allow to set in the refrigerator for at least 3 hours.
Green strawberries
Melt the panna cotta in a saucepan.
Blanch the basil leaves for 3 seconds and cool in ice water. Squeeze well and dry with a cloth.
Blend the basil with half of the melted panna cotta until smooth.
Strain through a fine sieve and mix with the remaining panna cotta.
Portion into strawberry molds and allow to set in the refrigerator.
Place in the freezer for easy removal.
Heat the clear glazing jelly to 80 ⁰C and dip the strawberries in the jelly.
Allow to thaw gently in the refrigerator.
Marinated strawberries
Wash the strawberries and remove the hulls.
Mix the whole strawberries with the other ingredients and vacuum seal 3 times so that the marinade is absorbed by the strawberries and they get a deep red color.
Kletskoppen (Dutch almond thins)
Melt the butter and mix with the other ingredients.
Let rest in the refrigerator for at least an hour and spread thinly on a silicone baking mat.
Bake at 180 ⁰C and store in a well-sealed container with silica gel.
Plating
Arrange the rings on the plates and allow to continue thawing on the plate.
Finish the dish with the green and marinated strawberries, kletskoppen, basil leaves, and ground fruit pepper.
Ingredients
- Basilicum espuma
- 1 l Debic Panna Cotta
- 1 bosje basilicum
- Groene aardbeien
- 200 ml Debic Panna Cotta
- 20 g witte chocolade
- 25 g basilicumblaadjes
- 100 g heldere afdekgelei
- Aardbeien mallen
- Gemarineerde aardbeien
- 20 st aardbei
- 100 ml suikerwater
- 1 st citroen, sap en zeste
- Kletskoppen
- 110 g suiker
- 60 g aardbeiencoulis
- 30 g bloem
- 60 g boter
- 2 g Verstegen Pepper Forest fruit grof zout – pure
- Garnering
- 1 st basilicumcress
- 10 ananas-aardbeien
- 2 g Verstegen Pepper Forest fruit grof zout – pure (gemalen)
