Mascarpone panna cotta
Silky mascarpone panna cotta paired with tangy rhubarb and refreshing yuzu sorbet – a vibrant, elegant dessert that’s both creamy and citrus-bright.
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Ramekin
- Refrigerator
Ingredients
- 1 rhubarb stalk
- 100 ml sugar water 1:1
- 20 ml beetroot juice
- 100 ml full-cream milk
- 1 l Debic Cream Plus Mascarpone
- 1 vanilla pod
- 80 g sugar
- 8 g sheet gelatin
- soaked
- 5 rhubarb stalks
- 190 g water
- 50 g inverted sugar
- 280 g sugar
- 240 g glucose
- 6 g prosorbet
- 10 g milk powder
- 375 g yuzu juice
- 875 g tangerine juice
- 1 tray of lime cress
- 15 chocolate garnish
- Dobla
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