Chinese Almond Panna Cotta with Osmanthus Jelly
Chinese Almond Panna Cotta with Osmanthus Jelly
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STARTER4 PERS
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timing-
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preparation time30 MIN
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Cooking time15 MIN
INGREDIENTS
CHINESE ALMOND PANNA COTTA
250g Chinese almond milk (soak 200 g Chinese almonds in water overnight, pour off water, rinse almonds, and blend them with 1000 g water)
125g cream
9g gelatin
40g sugar
OSMANTHUS JELLY
250g water
30g rock sugar
5g dried osmanthus
15g gelatin
PLATING
Various edible flowers in different colors
RECIPE DEVELOPMENT
1. CHINESE ALMOND PANNA COTTA
1) Soak gelatin in cold water.
2) Combine Chinese almond milk, cream, and sugar in a pot and heat.
3) Melt gelatin in the mixture.
4) Pour into a round mold about 6 cm in diameter (or a mold of any desired shape).
5) Refrigerate for 30 minutes or until set.
2. OSMANTHUS JELLY
1) Soak gelatin in cold water.
2) Bring water to a boil and infuse dried osmanthus in it for 5 minutes.
3) Melt rock sugar and gelatin in the infusion.
4) Pour onto a flat tray to form a thin layer of jelly.
5) Refrigerate 5 minutes or until set.
FINISHING & SERVING INSTRUCTIONS
1) Unmold panna cotta on a serving plate and garnish the top with a variety of edible flowers.
2) Cut a disk of osmanthus jelly with an 8-cm-diameter cutter.
3) Carefully slice osmanthus jelly on top of the edible flowers.
Krug Grande Cuvée
172ème Édition
The creaminess of panna cotta made with Chinese almond milk and osmanthus jelly amplifies the blooming aroma and nutty almond notes of Krug Grande Cuvée 172ème Édition.
Vicky Cheng
VEA Restaurant
All For One and One Flor-All. In 2024, Krug celebrates the delicate elegance, exquisite diversity and unparalleled potential of Flower.
