Crème Brûlée with Mandarin Panettone Mousse - Alberto Basso
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Cooking tools:
- Kitchen torch
- Vacuum sealer
- Siphon
- Syringe
- Blender
- Fine-mesh sieve
- Kitchen scale
- Double boiler
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Slotted spoon
- Refrigerator
- Serving platter
Ingredients
- - 525 g heavy cream
- - 225 g milk
- - 225 g sugar
- - 1 vanilla bean
- - 400 g egg yolk
- - 150 Loison Panettone Powder with Late Mandarin from Ciaculli
- - 400 g milk
- - 4 gelatin sheets
- - 240 g water
- - 250 g sugar syrup
- - 3 gr alginate
- - 450 g raspberry beer
- - Calcium chloride
- Raw brown sugar
- Loison Panettone Powder
- Dehydrated raspberries
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