John Myers
Ingredients for 5 servings:
- 500 ml cream
- 100 g Parmesan, grated
- 1 tsp, leveled agar-agar
- some water
- salt and pepper
- 2 balls of beetroot, cooked
- 50 g pine nuts
- 1 garlic clove(s)
- 80 ml olive oil
- salt and pepper
- a few stalks of basil
- 400 g pumpernickel
- 50 g butter
- 3 tbsp truffle oil
- Salt
- 100 ml water
- 100 ml orange juice
- 15 g sugar
- 1 pinch of salt
- 1 pinch of agar-agar
- 1 bunch of basil
- 100 ml rapeseed oil
- ½ lemon(s), juice
- 1 pinch of salt
Instructions
Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes
from the show “The Perfect Dinner” on VOX from 13.12.2024
For the Parmesan panna cotta, grate the Parmesan and heat the cream. Stir the Parmesan into the cream. Dissolve the agar-agar in a little water and add to the Parmesan-cream mixture. Season with salt and pepper, fill molds, and let it set in the refrigerator. For the beetroot pesto, toast the pine nuts in a dry pan. Place the roughly chopped beetroot, garlic, olive oil, and basil in a blender. Add the toasted pine nuts and blend until smooth. Season to taste and transfer to a container. For the orange gel, combine the water, orange juice, sugar, a pinch of salt, and agar-agar in a saucepan and bring to a rolling boil. Let the mixture cool for 20 minutes, then blend until smooth and transfer to a container. For the truffled pumpernickel earth, finely crumble the pumpernickel and fry it crispy in a pan with butter and truffle oil. Season with salt and drain the mixture on kitchen paper. For the basil oil, combine the basil, rapeseed oil, a pinch of salt, and lemon juice in a blender and blend well. Strain the oil through a fine sieve. Arrange the Parmesan panna cotta, beetroot pesto, orange gel, and pumpernickel earth on plates. Drizzle with basil oil and garnish with cress. Philipp prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 in Cologne on Friday, December 13, 2024.
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