Kirsch Panna Cotta Cake with Passion Fruit Butter Recipe

Kirsch Panna Cotta Cake with Passion Fruit Butter Recipe

Kirsch Panna Cotta Cake with Passion Fruit Butter
Yields 15
Cherry Jelly:
10 g silver gelatin sheet or 8 g Gelatin Powder 400 g cherry puree
20 g water
40 g sugar
20g Akaka Falls Farm Passion Fruit Butter
Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium sized pot bring purée, water and sugar to simmer. Add the drained gelatin. Let cool down a room temp. Pour 20 g of jelly in each verrines. Let set in the refrigerator for 2 hours.
Kirsch Panna Cotta mix:
5 g silver gelatin sheet or 4 gelatin powder 400 g Heavy cream 35%
100 g milk
50 g sugar
20 g kirsch liquor
Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium sized pot bring cream, milk and sugar to simmer. Add drained gelatin and  mx with a spatula. Cool down to 30C and add the kirsch liquor. Pour 15 g of panna cotta on top the cherry jelly. Let set in the refrigerator for 2 hours.

Valrhona Guanaja 70% Chocolate Mousse:
4 g silver gelatin sheets or 3.2 gelatin powder 190 g Whole milk
200g Guanaja 70% dark chocolate
400g heavy cream (whip to soft peak)
Soak the gelatin in in ice water Melt the chocolate. Bring the milk to boil and add the drained gelatin. Pour a little of the hot milk into the melted chocolate and mix with the hand blender in order to get a smooth, elastic and shiny texture, sign of a well started emulsion. Add the remaining milk, keeping the texture. Once the mixture reaches 40C, fold the whipped cream in the mixture. Pipe 40 g of chocolate mousse on top the panna cotta. Let set in the fridge for 2 hours. Decorate cake with chocolate crumble and one cherry on top and gold leaf

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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