John Myers
Ingredients for 4 servings:
- 3 tbsp almond flakes
- 250 ml cream
- 2 tbsp sugar
- ½ vanilla pod(s)
- 1 sheet of gelatin
- 1 tbsp Amaretto
- 3 tbsp mascarpone
- 375 ml cream
- 6 tbsp sugar
- ½ vanilla pod(s)
- 2 ½ tsp peppercorns, pink
- 2 ½ tsp pepper (green jungle pepper)
- 1 tbsp Pernod
- ½ pomelo(s)
- 1 lime(s)
- 1 orange(s)
- 2 tangerines
- 1 grapefruit(s), pink
- 4 tbsp sugar
- some marzipan paste
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour
nice dessert for a winter menu, quick to make, can be prepared
Almond Panna Cotta: Toast the flaked almonds in a pan and remove them. Halve the vanilla pod, slit it lengthwise, and scrape out the seeds. Soften the gelatin in cold water. Bring the cream to a boil with the sugar, vanilla seeds, and vanilla pod (both halves are fine) and let it steep for about 10 minutes. Remove the vanilla pod (save it!), squeeze out the gelatin leaves, and dissolve them in the warm cream. Let the mixture cool slightly, then add the Amaretto. Whisk the mascarpone into the still-warm cream. Pour the panna cotta into molds and sprinkle the flaked almonds on top. Peppered Ice Cream: Bring the cream to a boil with the sugar, the second half of the vanilla seeds, and both vanilla pod halves and let it steep for about 10 minutes. Let the cream cool. Meanwhile, finely grind the pink berries and green jungle peppercorns and stir them into the cooled cream with the Pernod. Freeze the ice cream in the ice cream maker. Citrus Fruit Ragout: Fillet all citrus fruits, reserving the juice. Squeeze out any remaining skins, etc. Set the prepared fillets aside. Boil the juice with the sugar until syrupy and let cool. To serve: Stick the panna cotta vessel to a plate with some marzipan, cut a nodule from the ice cream and place it on a few almond flakes. Place the citrus fruit fillets on the plate and cover with a little syrup. Serve immediately.
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