Panna cotta - Bresc BV
Panna cotta with caponata and beemster garlic puree
Ingredients
- 1200 g celeriac
- 24 dl vegetable stock
- 600 g (vegan) cream
- 60 g Bresc Beemster garlic puree
- 24 g agar agar
- 600 g Bresc Caponata
- Bresc Vegan Pesto
- 1 egg
- 1 egg white
- 10 g olive oil
- 75 g flower
- 10 g Bresc black garlic puree
- 50 g melted butte
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