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Ingredients

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Pink Berry Panna Cotta:

  • Milk 250 ml
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    2 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • CARTE D'OR Panna Cotta
    CARTE D'OR Panna Cotta
    100 g
    Added to cart: CARTE D'OR Panna Cotta
  • 1 drop Pink food colouring
  • Cream (cold) 250 ml

Champagne Berry Sauce:

  • Berries (assorted, fresh / frozen) 250 g
  • CARTE D’OR Wild Berry Sauce
    CARTE D’OR Wild Berry Sauce
    50 ml
    Added to cart: CARTE D’OR Wild Berry Sauce
  • 100 ml Champagne (or sweet red sparkling wine or non-alcoholic champagne if preferred)
  • Cornstarch 5 g

Preparation

  1. Pink Berry Panna Cotta:

    • Bring the milk and teabag to the boil. Remove from the heat and remove the teabag. Add the CARTE D'OR Panna Cotta mix and whisk well. Add the cream and food colouring and whisk again. Pour into desired moulds and set for 3 hours in the refrigerator.
  2. Champagne Berry Sauce:

    • Place the berries and the CARTE D'OR Wild Berry Sauce in a saucepan and bring to a low simmer. Mix some of the champagne with the cornstarch and stir it into the berry mixture, allowing it to thicken for half a minute. Remove from the heat and set aside to cool or until needed.
  3. To Plate:

    • Paint the plate with CARTE D'OR Wild Berry Sauce, unmould panna cotta onto the plate and garnish.
  4. Garnish:

    • Garnish with crushed meringue*, micro herbs and finish with champagne berry sauce. *Click here for meringue recipe.