Fruit Panna Cotta with Vanilla Foam

Desserts
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Ingredients for 10 portions
  • For the fruit filling
  • 100 g Sugar
  • 300 ml Orange juice
  • 1 small Cinnamon rind
  • 1 Star aniseed
  • 1 slice Ginger root
  • 2 Cloves
  • 1 Bay leaf
  • 1 Pineapple, diced
  • 1 tbsp Corn flour / starch
  • 6 g Gelatine
  • For the panna cotta
  • 600 g QimiQ Classic, unchilled
  • 80 g Mascarpone
  • 65 g Sugar
  • 2 g Orange zest
  • 2 g Vanilla sugar
  • For the vanilla foam
  • 120 g QimiQ Classic Vanilla
  • 60 g Pasteurized egg yolks
  • 300 Whipping cream 36 % fat
  • 100 g Sour cream 15 % fat
  • 65 g Sugar
  • 25 ml Advocaat [Eggnog]
  • To decorate
  • 60 g Raspberries, fresh
  • 60 g Blueberries, fresh
Method
1.
For the fruit filling: caramelize the sugar, douse with the orange juice and add the pineapple and spices. Bring to the boil and simmer for approx. 5 minutes. Bind with the starch and soaked gelatine. Pour into moulds and freeze.
2.
For the panna cotta: whisk the unchilled QimiQ Classic smooth. Add the sugar, orange zest, vanilla sugar and mascarpone and mix well.
3.
Fill some of the QimiQ mixture into a mould, press the frozen fruit filling into it and finish with more cream to cover. Chill well.
4.
For the vanilla foam: burr mix the ingredients until smooth. Pour into an iSi Gourmet Whip bottle, screw in one charger and shake well.
5.
Tip the panna cotta out of the moulds, decorate with the raspberries and blueberries and serve with the vanilla foam.