This cute polar bear makes us think of winter and snow which in turn represents Christmas.
Soya bean panna cotta
Ingredients500g soya bean milk 100g whipping cream 60g gelatin mass 60g sugar Equipment7cm diameter ring mould |
MethodBoil the cream with the sugar. Stop the heat and add in gelatin mass. Pour in soya bean milk. Set in chiller for 4 hours with ring mould. |
Smoke almond cream
Ingredients150g whipping cream (A) 60g almond slice 200g whipping cream (B) 20g honey |
MethodBurn the almond slice into dark brown colour. Infuse with whipping cream (A) for 2 hours. Sieve away the almond slice and mix well with whipping cream (B) and honey. Whisk until a medium peak for piping. |
Sesame crumble
Ingredients80g unsalted butter 80g brown sugar 80g almond powder 80g cake flour 8g sesame seeds |
MethodMix well all ingredients into a crumble. Bake at 165°C for 16 minutes. |
Decoration
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Use berries such as raspberries and strawberries and mint leaves for decoration. Dust with icing sugar. |
To serve
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Place the soya bean panna cotta on the plate. Place the berries, mint leaf and the crumble on the side. Snow icing sugar on the berries and crumble. Pipe the smoke almond cream. Decorate with the Dobla polar bear. |
Recipe courtesy of Dobla
