Poached Fruits with a Feuillete of Panacotta

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Poached Fruits with a Feuillete of Panacotta Ingredients

Figs	2 Cloves
Plum halves	Peel of 1 orange
Tangerine segments	Peel of 1 lemon
Pineapple; cut into wedges	(boil all the above
Strawberries; whole	; hour and gently cool)
Kiwi; peeled and sliced	PANACOTTA
POACHING LIQUEUR	375 ml Double cream
250 g Sugar	125 ml Milk
250 ml Water	2 Vanilla pods
1 ds Brandy	140 g Sugar
1 ds White wine	2 Leaves gelatine; soaked
4 Vanilla pods	FEUILLETES
1 Star anise	Puff pastry
1 Cinnamon stick	Icing sugar

Instructions for Poached Fruits with a Feuillete of Panacotta

Boil the liqueur, turn down to a simmer and place in the fruits in the order they are listed, leaving 1 minute between each fruit. When all the fruit is in, turn off, cool and chill. Feuilletes: Roll out the puff pastry using the icing sugar. Roll up tightly and chill. Cut slice from roll. Using icing sugar again roll out very thin and bake in a hot oven. Panacotta: Boil the ingredients and pour on the soaked gelatine. Set in a 1-1.5cm depth tray. Serve in a bowl with the poached fruits and feuilletes. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FruitCuisine: Uncategorized

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