Chicken Farm Baker' Project # 10: Plated dessert - art & sense: Aromatic Panna cotta with Fresh Fruit Sauce

Chicken Farm Baker' Project # 10 is "Plated dessert - art & sense". Well, it's not common for me to do anything like this, most of my work are easy home bake, haha.

But it's a good time to try something new (and it's the main reason for our group, we need creativity and try something new), and if we never make it before it's GREAT.

So, this time I make "Aromatic Pannacotta with Fresh Fruit Sauce", even I made the panna cotta before but this recipe is different. The additional ingredients make the dessert fill with great fragrance when combine with the fresh fruit sauce, the flavor is both sensation and refresh.

And the main theme for this project is plate decoration, so I decided to create the art work form the sauce, but it will be more delicious when you serve it with more sauce (the raspberry sauce is delicious, I love it, ^ ^).

Aromatic Panna cotta with Fresh Fruit Sauce
Makes 8 ( 5cm pudding molds)

Panna cotta
5g	Gelatin
625ml	Whipping cream
45g	Caster sugar
Peel	From half of the lemon
Peel	From half of the orange
20	Coffee bean
½	Cinnamon stick
Kiwi sauce
100g	Kiwi (peeled and cut into pieces)
20g	Caster sugar
1tsp	Lemon juice
Raspberry sauce
100g	Frozen or fresh raspberry
20g	Caster sugar
1tsp	Lemon juice
For decoration
	Fresh fruit and mint leaf

Make the Panna cotta:

Put all the ingredients in a medium pan, let them rest for 30 minutes.
Bring the mixture to boil, then take the pan out of the heat.

Bloom the gelatin for 3-5 minutes then put the gelatin into the hot mixture, whisk to combine.
Pass the mixture through a sieve.
Let the mixture cool completely before pour into the mold.
Refrigerate for 4 hours to overnight.

Make the Kiwi sauce:

Put the kiwi and lemon juice into the food processor bowl, process until fine.
Pass the mixture through a sieve, then mix with sugar.

Make the Raspberry sauce:

Put the raspberry and lemon juice into the food processor bowl, process until fine.
Pass the mixture through a sieve, then mix with sugar.

To serve:


Place the panna cotta in the plate, decorate with fresh fruits, and sauce.

Chicken Farm Baker' Project # 10: Plated dessert - art & sense:
Aromatic Panna cotta with Fresh Fruit Sauce

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