Chocolate panna cotta
Cooking technique
Put panna cotta with pearl on the top of dacquoise. Serve with passion fruit
Ready-to-cook tapioca pearl
Cooking technique
Boil for 30 min till transparent consistency, place in forms and jellify.
Ready-to-cook Almond dacquoise
Cooking technique
Blend white of eggs with tagatose until soft peaks (it's very important not to
overblend unless it will go flat in future processes). Mix carefully with
powders and place in forms. Bake at a temperature of 160°C for 10-12 min.
Ready-to-cook passion fruit sauce
Cooking technique
Put all ingredients into blender and blend until thick.
Ready-to-cook chocolate panna cotta
Cooking technique
Put tagatosa and yota into milk and bring to a boil with constant stirring. Add
melt chocolate into hot mass. Strain received mass through a sieve and place in
necessary baked cup.
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Ukraine, Kiev