Panna Cotta Verrine

Panna Cotta Verrine

2.2lb Yellow Peach Compote

11lb Panna Cotta

1 lb candied cherries

  • 1. Thaw the Panna Cotta and High Fruit Compote for 12 hours in the refrigerator.
  • 2. To prepare the Panna Cotta use one of the 3 following method:
  • 3. - CONVECTION STEAM OVEN: Preheat oven at 122°F, put the pouch on oven rack.
  • 4. Flip pouch sometimes during warming (about 80mn).
  • 5. - BAIN-MARIE (DOUBLE BOILER): Regulate water temperature at 122°F and put pouch
  • 6. in water (about 80 mn).
  • 7. - STOVE TOP : Open pouch and pour content in a pan. Cook at medium setting, stirring
  • 8. with whisk until boiling
  • 9. Stir quickly.
  • 10. Pour in verrine cup and allow to cool down in the refrigerator for 1 to 2 hours.
  • 11. Add and style the Yellow Peach Compote on top of the Panna Cotta.
  • 12. Add a candied cherry to finish the presentation.
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