Preparing the base cream
- 6 cups heavy cream (1.5 liters)
- 8 1/2 ounces candy sugar (240 g)
- 6 gelatin sheets
- Orange Panna Cotta
- the grated rind of 1 orange
- a little sweetened reduced citrus juice
- Vanilla-Strawberry Panna Cotta
- 1/2 vanilla bean
- a little strawberry syrup
- Coffee Panna Cotta
- 5 teaspoons coffee beans (20 g)
- a little caramel syrup
Instructions
Step 1: Preparing the base cream
Soak the gelatin in cold water.
Divide the quantity of cream in 3. Heat each portion with the chosen flavors: coffee beans for the first, half a scraped vanilla bean with its seeds for the second, and grated rind for the third. Dissolve the candy sugar in the cream and let infuse for a few minutes.
Dissolve the drained gelatin sheets in the cream while still warm.
Step 2: Refrigeration and presentation
Pour the cream into the serving glasses. Refrigerate 4 hours to set.
Before serving, pour a small quantity of the desired flavor over the creams: caramel syrup for the coffee cream, reduced and sweetened citrus juice for the orange cream, and strawberry syrup for the vanilla cream. Serve chilled.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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