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Apricot Panna Cotta
Yield: 28 Servings
Vanilla Panna Cotta
Zürimix Panna Cotta (504110) | 3.5oz (100g) | |
Half & Half | 35oz (992g) | |
In a pot combine the panna cotta mix and the half & half. Bring to a boil while stirring constantly. Dispense into desired glasses, and refrigerate until set.
Streusel
All-Purpose Flour | 13.2oz (374g) | |
Brown Sugar | 8.8oz (250g) | |
Cold Butter, Cubed | 8.8oz (250g) | |
Salt | To taste | |
Combine flour, brown sugar, butter and salt in the bowl of a stand mixer. Using the paddle attachment, mix on low-speed until clumps begin to form. Spread the streusel on a sheet pan, lined with parchment paper, and bake at 375ºF/190ºC, stirring frequently, for 12 to15 minutes, or until golden brown. Cool completely. Venuance Ribbon
Place the pearls under a heating lamp to melt, or place on a Silikomart Silkmat (591030) and microwave for 30 seconds until melted. Making sure to wear gloves, combine the melted red and yellow pearls to achieve the desired color, folding and pulling until they have cooled slightly and are aerated. Pull until a ribbon is made; cut and form into desired shape. Allow them to cool and harden completely. Place in an airtight container with a silicasec until ready for use.Assembly
Spoon apricot purée on top of each Vanilla Panna Cotta. Garnish with sliced apricots, Streusel and a Venuance Ribbon.
Venuance Ribbon
Venuace Isomalt Pearls, Red (595002) | As needed | |
Venuance Isomalt Pearls, Yellow (595004) | As needed | |
Texturas Silicasec (622035) | As needed | |
Assembly
Caraman Apricot Purée (583102) | 14oz (397g) | |
Apricots, Sliced | As needed | |