Raspberry Panna Cotta
Heat cream, raspberry and vanilla. Pour onto panna cotta mix and set in a mould.
Kiss n' Tell
This is one of the oldest way that star crossed lovers said "I love you" when apart of each other: an envelope with three delicate kisses, imprinted on the paper with red lipstick. It's a kiss that tells a story. Every individual is a delicate combination of raspberry, rose and prosecco.
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Recipe
Download RecipeRaspberry Panna Cotta
- Irca Panna Cotta Mix 120g
- Raspberry Puree 500g
- Cream 42% 500g
- Vanilla seeds 2g
- Total 1122g
Raspberry Rose Compote
- Raspberry Puree 250g
- Castor Sugar 125g
- Rosewater 100g
- Agar agar 4g
- Lemon Juice 4g
- Total 483g
Raspberry Rose Compote
Place raspberry, 2/3rd sugar, lemon juice and rose water in a pan. Mix agar and the other 1/3rd of the sugar separately. Bring mix to boil, whisk in agar mix and bring to boil for 2 minutes. Remove set in mould, set and freeze.
Prosecco Glaze
- White Chocolate 215g
- Sugar 200g
- Glucose 225g
- Gelatine 25g
- Processco 120g
- Condensed Milk 155g
- Nappage 100g
- Total 1040g
Prosecco Glaze
Heat sugar and Prosecco at 90c. Add soaked gelatine. Dissolve and then pour over the chocolate and milk, add nappage and emulsfy until smooth, and strain. Reserve for service.
Chocolate Rose Sablee
- T45 Flour 390g
- Butter 275g
- Egg Yolk 90g
- Icing Sugar 183g
- Salt 2g
- Vanilla Seed 2g
- Lemon Zest 4g
- Rose Essence 0.01g
- Total 946.01g
Chocolate Rose Sablee
Place all ingredients in a mixer with paddle. Mix on a slow speed for 5 minutes until a paste is formed. Roll to 2\3mm thickness, freeze then cut desired shape and bake at 145C for 18 minutes.
Assembly, layout and finishing
Fill mould with raspberry panna cotta, set. Place frozen compote disc and fill to top with panna cotta. Freeze. Demould from freezer and glaze with prosecco nappage. Place on baked sablee biscuit and place ruby red chocolate collar (optional) and finish with Dobla sprinkle lips and a chocolate envelope.