VANILLA HAZELNUT MILK PANNA COTTA
REFRESHED WITH MANGO, LIME AND GRANOLA WITH DRIED FRUIT
For 4 people
For the homemade hazelnut milk (makes 1l of milk):
200g roasted hazelnuts
1 vanilla pod
Wash 200g of roasted hazelnuts and soak overnight in 1 litre of water.
The next day, heat the soaking water and hazelnuts gently (without boiling). In a powerful blender, blend the remaining ingredients with the hazelnuts on high speed for 5 minutes until the nuts are fully mashed (photo 1).
Over a bowl, pour the milk through a clean cloth to separate the liquid from the paste. To extract as much of the milk as possible, press the cloth and the nut paste with your hands. (photo 2 et 3)
Cut the vanilla pod in two halves lengthwise. Using the back of a knife, remove the seeds. Add the halves and the seeds into the nut milk. Keep in a cool place.
Dispose of the remaining nut paste.
For the panna cotta
1l hazelnut milk
80g maple syrup
Boil the milk for 3 minutes with the maple syrup and the agar-agar while whisking continuously.
Pour directly into a plastic, glass or ceramic container of about 15 x 15 cm with a height of 2.5 cm.(photo 4)
Keep in a cool place.
For the mango gelatin
100g mango pulp
40g passion fruit pulp
Bring all ingredients to a boil while whisking.
Pour into a deep soup dish of about 2 mm in height.(photo 5)
Keep in a cool place.
For the dried fruit granola (gluten-free)
50g whole pecan nuts
50g whole hazelnuts
50g whole almonds
50g whole pistachios
30g dried pineapple
30g dried mango
300g oats (gluten-free)
180g maple syrup
Cut the dried fruit into small pieces and coarsely chop the nuts.
Mix all the ingredients in a bowl.
Preheat the oven to 140C°. Without flattening it, spread the mixture on a baking sheet. Then bake for 20 mins. (halfway through the cooking time, mix around a little to make sure it’s equally grilled). (photo 6)
Allow to cool. Store in a dry place. (The remaining granola can be used separately as cereal with milk or yogurt).
For the decoration:
1 kiwi (or another exotic fruit)
1 papaya (or another exotic fruit)
1 dragon fruit (or another exotic fruit)
Cut half of a mango into small cubes and mix with the grated zest of 1 lime.
Thinly slice the kiwi, papaya and dragon fruit. Using a cookie cutter, cut the slices into circles.
To also decorate the plate, use a melon baller (circular spoon) to make fruit balls. (photo 7, 8 et 9)
For the dessert dressing:
Using cookie cutters in different sizes, carefully make 5 rounds of panna cotta and arrange delicately along the side of the plate. Use the same cookie cutters to make 4 rounds of mango gelatin. Distribute them on the panna cottas and on the plate (photo 10 et 11)
Add a teaspoon of mango brunoise on top of the panna cottas (photo 12)
Carefully decorate the plate with a few pieces of granola, fruit discs and fruit balls (photo 13).
To finish, decorate with a few edible flowers and/or mint.