The Birth of Panna Cotta| Andrea Ferrucci

Ingredients

• 300g powdered mannitol
• 300ml whole milk
• 300ml fresh cream
• 1 Madagascar vanilla bean
• 60g sugar
• 6.6g powdered agar
• 200g passion fruit pulp
• 30g sugar
• 10g vegetable gelatin
• 200ml water

For the mannitol shell

Melt the mannitol and bring it to 180°C. Pour it into an egg-shaped mold and move it around to cover all the walls, making sure to remove excess mannitol. Let it cool and unmold. Use a small knife to make a 1cm diameter hole at the bottom of the obtained egg.

For the panna cotta cream

In a saucepan, pour the milk, cream, sugar, agar, and vanilla bean pulp and slowly bring to a boil, then let it cool in the refrigerator. Blend the mixture in a blender until smooth and transfer to a piping bag.

For the faux passion fruit yolk

Heat the passion fruit pulp and sugar until the sugar is completely dissolved, pour into 2cm diameter hemispheres and freeze at -18°C. Remove the hemispheres and glaze them in a solution of water and previously boiled vegetable gelatin, then store them in the refrigerator.

Place the mannitol egg with the hole facing upwards and fill it halfway with the panna cotta cream, then place the faux passion fruit yolk in the center, which will be liquid at this point, and finally fill the entire egg with the panna cotta cream.

Plate composition

Plate by placing the egg vertically with the perforated base on the plate base.