Silky Panna Cotta with Fresh Fruits and Passion Peach Sauce (Lenôtre Recipe)

• For the panna cotta:
• 300 g liquid cream
• 45 g sugar
• 11 g butter
• ½ vanilla clove
• 3 sheets gelatin
• 5 g lemon zest
• 45 g orange liqueur
• For the passion peach sauce:
• 75 g sugar
• 23 g water
• 45 g passion fruit pulp
• 1 clove
• ½ vanilla clove
• ½ cinnamon stick
• For presentation:
• 75 g quartered pears
• 15 g quartered mandarin
• 45 g pineapple
• 38 g raspberries
• 3 slices blood orange

Difficulty: ★★★ (Intermediate)

Divide the cream in half and refrigerate one portion.

Boil the other half with the sugar and split, scraped vanilla pod. Infuse for 15 minutes with the lemon zest.

Rehydrate the gelatin sheets, add to the infusion, then strain through a sieve.

Add the orange liqueur at 30°C. At 20°C, fold in the second portion of whipped cream. Pour into savarin molds and freeze.

For the passion peach sauce:

Cook the water and sugar to 130°C. Deglaze with the passion fruit and peach pulps, add the clove, vanilla pod, and a pinch of cinnamon. Simmer to restore the broth, then incorporate the fruits cut into brunoise (fine dice).

Unmold the frozen panna cotta onto plates, add the fresh fruit garnish, and drizzle with the passion peach sauce. Serve immediately.

Source: Elle & Vire (authentic Lenôtre recipe by master pâtissier Gaston Lenôtre)