Bring the half and half to a boil in a sauce pan. Whisk in the panna cotta mix and return to a boil while continuously whisking. Remove from heat and whisk in the brandy concentrate. Dispense the panna cotta into desired vessels and allow it to set in the refrigerator for 1 hour or overnight.
Combine all ingredients, except the orange zest, in the bowl of a stand mixer and paddle until the butter cubes have disappeared. Spread on a sheet pan lined with parchment paper and bake at 350°F/176°C for 12 to 15 minutes or until golden brown, stirring the mixture occasionally. Allow to cool completely and then mix in the orange zest.
Combine the neutral mousse mix and the water in the bowl of a stand mixer. Whip on high using the whisk attachment for 3 to 5 minutes. Fold in the whipped heavy cream, followed by the orange concentrate.
Candied Orange Peels
Granulated Sugar
8oz (226g)
Pastry Ideale Glucose (505092)
0.7oz (19g)
Water
2.7oz (76g)
Orange, Peeled
2 each
Granulated Sugar
8oz (226g)
Combine the first amount of sugar, glucose syrup, and water in a saucepan and bring to a boil. Add in the orange peels and continue to boil for 10 to 15 minutes or until the peels are translucent. Strain from syrup and place on a paper towel to drain. Toss the candied peels in the second amount of sugar and place on a drying rack until hardened.
Assembly
Wolfberger Griottissimo, Cherries in Brandy (539009)
As Needed
Micro Herbs
As Needed
Spoon some of the Orange Streusel on top of the Brandy Panna Cotta. Pipe the Orange Mousse on top of the streusel. Decorate with Candied Orange Peels, cherries, and micro herbs.
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