‘Fruit Salad’ with Panna Cotta and Blueberry Leather
This colourful dish takes a different angle on the conservative fruit salad.
- Makes : 4 |
- Difficulty: Difficult
- Prep Time : 0 mins |
- Cook Time : 0 mins
1 gelatine leaf, bloomed
100 g blueberry purée, sweetened
2/5 C (100 ml) crème fraîche
juice of 1 lemon
10 tsp (50 ml) stock syrup (half sugar, half water)
50 g glucose
50 g unsalted butter
100 g hazelnuts, chopped
3 strawberries, sliced
4 cherry guavas, halved
1 kiwi, sliced and then quartered
1 mango, sliced and then cubed
good-quality olive oil, for drizzling
Bring the cream to a boil, then add the gelatine and stir until dissolved. Add the rest of the panna cotta ingredients.
Check the flavour – if you need more sweetness, add sugar, and if you need more acidity, add more lemon juice. Pour
into cylindrical moulds and place in the refrigerator for later.
Mix the blueberry purée and stock syrup together and then spread the mixture thinly onto a Silpat® (silicone mat).
Leave to dry in a warm spot for a few hours (you can place it in an oven set to the lowest temperature with the door
slightly ajar). Once dried, and while still warm, cut into squares. Keep to one side in an airtight container.
Preheat the oven to 160 °C.
Bring the sugar, glucose and butter to the boil and then add the chopped hazelnuts. Roll out on a Silpat® and bake for
12–15 minutes, or until lightly browned. Remove from the oven and cut into squares while still hot. Place in an
airtight container and reserve for later.
Place all the fruit decoratively around the plate. Unmould the panna cotta and place at the top of the plate. Rest the
blueberry leather on the panna cotta, place a small square of tuille on the compressed melon, scatter a few basil leaves
around, drizzle with olive oil and serve immediately.