Poached fruits with a feuillete of panacotta

1 servings

Ingredients

Quantity Ingredient
Figs
Plum halves
Tangerine segments
Pineapple; cut into wedges
Strawberries; whole
Kiwi; peeled and sliced
250 grams Sugar
250 millilitres Water
1 dash Brandy
1 dash White wine
4 Vanilla pods
1 Star anise
1 Cinnamon stick
2 Cloves
Peel of 1 orange
Peel of 1 lemon
(boil all the above ingredients for one
; hour and gently cool)
375 millilitres Double cream
125 millilitres Milk
2 Vanilla pods
140 grams Sugar
2 Leaves gelatine; soaked
Puff pastry
Icing sugar

Directions

POACHING LIQUEUR

PANACOTTA

FEUILLETES

Boil the liqueur, turn down to a simmer and place in the fruits in the order they are listed, leaving 1 minute between each fruit. When all the fruit is in, turn off, cool and chill.

Feuilletes: Roll out the puff pastry using the icing sugar. Roll up tightly and chill. Cut slice from roll. Using icing sugar again roll out very thin and bake in a hot oven.

Panacotta: Boil the ingredients and pour on the soaked gelatine. Set in a 1-1.5cm depth tray. Serve in a bowl with the poached fruits and feuilletes.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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