Berry Salad and Yogurt Panna Cotta in Orange Syrup
Breakfasts • European
Description
Berry Salad and Yogurt Panna Cotta in Orange Syrup
Ingredients
- Freshly squeezed orange juice 5 fl oz
- Sugar 5 oz
- Meyer Lemon Juice 0 fl oz
- Light Corn Syrup 0 fl oz
- Vanilla extract 0 fl oz
- Orange zest 0 fl oz
- Grand Marnier Liqueur 0 fl oz
- Strawberry 0 oz
- Fresh Berries 0 oz
- Raspberry leaves 0 oz
- Pineapple 0 oz
- Green Papaya 1 piece
- Fresh Mint to taste
- 33% Cream 5 fl oz
- Natural Yogurt 5 fl oz
- Vanilla salt 5 oz
- Gelatin 0 oz
Step-by-Step Guide
Step 1
For the syrup, combine the first 7 ingredients in a cast-iron skillet, mix well, and bring to a boil over medium heat. Reduce the heat to low and simmer for about 5 minutes until the sugar dissolves, stirring constantly. Cook until the syrup thickens slightly. Remove from heat and let cool slightly. Pour into a pitcher and refrigerate.
Step 2
For the panna cotta, grease a pudding mold with vegetable oil.
Step 3
In a cup, mix 15 ml of water and 15 ml of lemon juice. Stir in the gelatin and let it sit. In a saucepan, combine the cream and vanilla sugar. Place over medium heat and warm, stirring, until the sugar dissolves. Remove from heat. Add the bloomed gelatin, whisking quickly and vigorously. Let cool slightly for 1 minute and fold the cream into the yogurt, mixing quickly and vigorously as well. Pour the mixture into the pudding mold and refrigerate overnight.
Step 4
Before serving, run a knife around the edges of the mold to loosen the panna cotta. Then, dip the mold in hot water for a few seconds, remove, cover with a soup plate, and invert the panna cotta onto it. Carefully remove the mold to avoid damaging the dessert. Pour the prepared orange syrup onto the plate. Scatter fresh washed berries and pieces of fruit randomly on the plate to taste. Finish the composition with a tiny scoop of ice cream and chopped fresh mint if desired.
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