Poached fruits with a feuillete of panacotta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Figs | ||
| Plum halves | ||
| Tangerine segments | ||
| Pineapple; cut into wedges | ||
| Strawberries; whole | ||
| Kiwi; peeled and sliced | ||
| 250 | grams | Sugar |
| 250 | millilitres | Water |
| 1 | dash | Brandy |
| 1 | dash | White wine |
| 4 | Vanilla pods | |
| 1 | Star anise | |
| 1 | Cinnamon stick | |
| 2 | Cloves | |
| Peel of 1 orange | ||
| Peel of 1 lemon | ||
| (boil all the above ingredients for one | ||
| ; hour and gently cool) | ||
| 375 | millilitres | Double cream |
| 125 | millilitres | Milk |
| 2 | Vanilla pods | |
| 140 | grams | Sugar |
| 2 | Leaves gelatine; soaked | |
| Puff pastry | ||
| Icing sugar | ||
Directions
POACHING LIQUEUR
PANACOTTA
FEUILLETES
Boil the liqueur, turn down to a simmer and place in the fruits in the order they are listed, leaving 1 minute between each fruit. When all the fruit is in, turn off, cool and chill.
Feuilletes: Roll out the puff pastry using the icing sugar. Roll up tightly and chill. Cut slice from roll. Using icing sugar again roll out very thin and bake in a hot oven.
Panacotta: Boil the ingredients and pour on the soaked gelatine. Set in a 1-1.5cm depth tray. Serve in a bowl with the poached fruits and feuilletes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.