Fruit Panna Cotta

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Ingredients for 10 portions
  • For the fruit filling
  • 80 g Sugar
  • 200 g Strawberry fruit puree
  • 1 g Cardamom
  • 1 slice Ginger root
  • 1 tbsp Corn starch
  • 2 Gelatin sheets à 3 g, soaked
  • 300 g Strawberries, diced
  • 1 g Mint, fresh
  • For the panna cotta
  • 500 g QimiQ Classic, room temperature
  • 80 g Mascarpone
  • 65 g Sugar
  • 2 g Orange zest
  • 2 g Vanilla sugar
  • To decorate
  • 60 g Raspberries, fresh
  • 60 g Blueberries, fresh
Method
1.
For the fruit filling: caramelize the sugar, add the strawberry puree and spices. Bring to the boil and simmer for approx. 5 minutes.
2.
Bind with the starch. Add the soaked gelatine and dissolve. Allow to cool briefly.
3.
Add the diced strawberries and mint. Pour into moulds and freeze.
4.
For the panna cotta: whisk the QimiQ Classic smooth. Add the sugar, orange zest, vanilla sugar and mascarpone and mix well.
5.
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.
6.
Tip the panna cotta out of the moulds, decorate with the raspberries and blueberries and serve with the vanilla foam.