Basil panna cotta, citrus jelly, hibiscus flower infusion and tropical salad
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
FOR THE PANNA COTTA
1200 ml single cream
300 g white sugar
78 g fresh basil
240 g whole milk
12 leaves isinglass
FOR THE CITRUS JELLY
2 oranges
2 yellow lemons
2 limes
250 g water
100 g sugar
6 g alga agar
FOR THE INFUSION
300 g water
100 g sugar
25 g ginger
5 sachets hibiscus flower tea
DECORATION
350 g mixed fruits cut into pieces (melon
kiwi
strawberry
pineapple)
75 g meringue.
METHOD
- Use a blender to mash the basil with the sugar.
- Heat the milk products in a saucepan with the basil sugar; leave to reduce on a low flame and add in the isinglass.
- Put into single-portion moulds and leave to chill for 8 hours.
- Separately, heat the citrus juices with the sugar. Once boiling, thicken using the alga agar; then, chill on a tray. Chill for 4 hours.
- For the infusion: dissolve the sugar into water and ginger; when hot, add in the tea sachets to infuse for a few minutes. Strain and chill.
- Place a disc of panna cotta in a deep dish; put the fresh fruit salad and citrus jelly (cut in concassé) on top; decorate with pieces of meringue, edible flowers and a spoonful of infusion.
