Dessert 'Culinary Filter' with mango mousse and lavender panna cotta - photo 1
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Dessert 'Culinary Filter' with mango mousse and lavender panna cotta

Desserts Dishes for Special Occasions Fusion cuisine 90 min Medium 13 wyświetleń ~45.50 PLN - (0)
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Description

Here is a dessert that pays homage to the art of food photography. Each layer is a different 'filter' of flavor, color, and texture that builds upon the base 'photo', creating a multidimensional masterpiece. We start with a crunchy, buttery oat-almond crumble that provides a solid foundation. Next, we add the first filter – a velvety, creamy panna cotta with a subtle, relaxing lavender aroma that gives the whole dish an elegant, cool tone. The next filter is an explosion of tropical energy – a fluffy and intensely fruity mango and passion fruit mousse that adds vibrancy, sweetness, and a beautiful, warm color. The entire creation is topped with the final 'preset' – a shiny, transparent jelly with fresh fruits suspended in it, adding shine, freshness, and acidity. Served in tall, clear glasses, this dessert is not only a feast for the palate but also for the eyes, making it perfect for special occasions when we want to impress our guests with something extraordinary.

Ingredients (18)

Servings:
4
  • Mountain oats 50 g
  • Almond flour 50 g
  • Butter 50 g
  • Brown sugar 30 g
  • Śmietanka 36% 450 ml
  • Milk 3.2% 100 ml
  • White sugar 60 g
  • Powdered gelatin 16 g
  • Cold water 80 ml
  • Mango pulp 250 g
  • Passion fruit pulp 50 g
  • Powdered sugar 30 g
  • Agar-agar 2 g
  • Lemon juice 15 ml
  • Fresh berries 100 g
  • 🌿 Przyprawy
  • Dried culinary lavender 1 łyżeczka
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~45.50 PLN (11.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base 'RAW' - Oat-Almond Crumble

1

Start by preparing the base. Preheat the oven to 180°C (fan). In a medium-sized bowl, combine the dry ingredients: oats, almond flour, brown sugar, and a pinch of salt. Mix them thoroughly with a fork or whisk to distribute evenly.

Ingredients: Mountain oats, Almond flour, Brown sugar, Salt
Use a bowl that is large enough to mix the ingredients freely without spilling. Evenly mixing the dry ingredients is key to a uniform crumble flavor.
2

Add the cold butter, cut into small cubes, to the bowl with the dry ingredients. The butter must be very cold, straight from the fridge. Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles wet sand. Work quickly to prevent the butter from melting from the heat of your hands.

Ingredients: Butter
Alternatively, you can use a pastry cutter or pulse the ingredients in a food processor. The goal is to achieve a crumbly texture, not a smooth mass. Do not knead the dough!
3

Spread the prepared crumble onto a baking sheet lined with parchment paper, distributing it in an even layer. Place it in the preheated oven and bake for about 12-15 minutes, until the crumble takes on a beautiful golden-brown color and starts to smell nutty. After baking, remove the baking sheet from the oven and let the crumble cool completely. It must be cold before adding it to the glasses.

Halfway through baking, you can stir the crumble to ensure it bakes more evenly. Be careful not to burn it – brown sugar caramelizes quickly. The crunchy texture will only appear after it has completely cooled down.

Lavender Filter - Panna Cotta

4

In a small bowl, place 8 grams of gelatin and pour in 40 ml of cold water. Mix and set aside for about 10 minutes. During this time, the gelatin will absorb the water and swell, changing its consistency to a spongy texture. This process is called 'blooming' or hydrating the gelatin and is essential for its proper functioning.

Ingredients: Powdered gelatin, Cold water
Use a small bowl to ensure the gelatin is fully submerged in water. Never add gelatin to hot liquid – it will form lumps that cannot be dissolved.
5

In a small saucepan, combine 250 ml of 36% cream, milk, 40 g of white sugar, and dried lavender. Heat over medium power, stirring, until the sugar is completely dissolved. Bring the mixture almost to a boil – you will see steam and small bubbles at the edges, but do not let it boil. Remove the saucepan from the heat, cover, and let it sit for 15 minutes to allow the lavender to release its aroma.

Ingredients: Śmietanka 36%, Milk 3.2%, White sugar, Dried culinary lavender
Use a heavy-bottomed saucepan to prevent the cream from burning. Heating too strongly can change the structure of the dairy. The infusion process is key to achieving the lavender flavor.
6

Strain the warm cream mixture through a fine sieve into a clean bowl to remove the lavender flowers. Press the flowers thoroughly with a spoon to extract as much aromatic liquid as possible.

You can line the strainer with cheesecloth to ensure that no tiny piece of lavender gets into the panna cotta. We want to achieve a perfectly smooth consistency.
7

Add the soaked gelatin to the hot, strained cream. Whisk vigorously for about a minute until the gelatin is completely dissolved and there are no lumps. The liquid should be uniform and smooth. Set aside to cool slightly for about 10-15 minutes.

Make sure the liquid is warm enough (but not boiling) to dissolve the gelatin. If the liquid has cooled down too much, you can gently reheat it without bringing it to a boil.

Assembling the first layer

8

Prepare 4 transparent glasses or dessert cups. Pour 2-3 tablespoons of cooled crumble into the bottom of each, creating an even layer. Then, very carefully pour the cooled panna cotta mixture over the crumble, dividing it equally among the glasses. Place the glasses in the refrigerator for at least 3-4 hours, or preferably until the panna cotta is completely set.

To avoid disturbing the crumble layer, you can pour the liquid slowly over the back of a spoon. Make sure the panna cotta is well set before adding the next layer – gently move the glass, the surface should not be liquid.

Tropical Filter - Mango-Passion Fruit Mousse

9

When the panna cotta is setting, prepare the mousse. Again, in a small bowl, place the remaining 8 grams of gelatin and pour in 40 ml of cold water. Mix and let it sit for 10 minutes to swell.

Ingredients: Powdered gelatin, Cold water
It's the same process as before. Consistency in preparing the gelatin is the key to success in layered desserts.
10

In a bowl, combine the mango pulp and passion fruit pulp. Measure out about 1/4 cup (60-70 ml) of the fruit mixture and heat it in a small saucepan. Do not bring to a boil. Add the softened gelatin to the hot puree and stir vigorously until completely dissolved. Then, combine the dissolved gelatin with the rest of the cold fruit puree and mix thoroughly. Set aside to cool completely to room temperature.

Ingredients: Mango pulp, Passion fruit pulp
We only heat a small portion of the puree to preserve the vitamins and fresh flavor in the entire batch. The mixture must cool down; otherwise, the hot gelatin will dissolve the whipped cream.
11

In a large, chilled bowl, place the remaining 200 ml of cold 36% cream. Whip it with a mixer on medium speed. When it starts to thicken, gradually add the sifted powdered sugar. Continue whipping until the cream forms what are called 'soft peaks' – when the beaters are removed, the tips of the cream gently fall. Be careful not to overwhip the cream into butter.

Ingredients: Śmietanka 36%, Powdered sugar
Chilling the bowl and mixer attachments in the fridge for 15 minutes will make whipping the cream easier. Overwhipped cream becomes grainy and watery – unfortunately, it cannot be saved.
12

To the cooled fruit puree, add one large tablespoon of whipped cream and mix vigorously. This is to 'loosen' the fruit mixture. Then add the rest of the whipped cream and very gently combine both mixtures using a silicone spatula, making sweeping motions from the bottom to the top. Mix only until the ingredients are combined, so that the mousse remains fluffy and aerated.

This technique is called 'folding'. It helps to retain air in the whipped cream, which is crucial for the lightness of the mousse. Do not use a mixer at this stage!

Assembling the second layer

13

Remove the glasses with the set panna cotta from the refrigerator. Gently layer the mango mousse on top, creating another even layer. Smooth the surface with a small spoon or spatula. Return the desserts to the refrigerator for at least 2 hours to allow the mousse to set.

You can use a piping bag to apply the mousse – this will allow you to create a clean, even layer without dirtying the sides of the glass. The mousse must be stable before you pour the final layer.

Final 'Preset' - Jelly and Decoration

14

In a small saucepan, combine 150 ml of water, 20 g of sugar, lemon juice, and agar-agar. Whisk thoroughly. Place over heat and bring to a boil, stirring constantly. Cook for 1-2 minutes until the agar is completely dissolved. Remove from heat and let sit for 5-10 minutes to cool slightly. The jelly should still be liquid but not hot.

Ingredients: Cold water, White sugar, Lemon juice, Agar-agar
Agar must be boiled to work. Stirring prevents lumps from forming. Do not pour hot jelly over the mousse, as it will melt it. If the jelly starts to set in the pot, you can gently reheat it.
15

Remove the desserts from the refrigerator. Arrange fresh berries – raspberries, blueberries, or sliced strawberries – aesthetically on the surface of the set mousse. Then, very slowly and carefully pour the cooled agar jelly over the fruits. Place the dessert back in the refrigerator for the last time, for about 1 hour, until the jelly is completely set.

Ingredients: Fresh berries
Again, you can use a spoon to gently pour the liquid and not disturb the surface of the mousse. Agar jelly sets quite quickly, even at room temperature.
16

Just before serving, decorate the top of the dessert with edible flowers, if using, or a sprig of fresh mint. Serve the dessert well chilled.

Ingredients: Edible flowers
Delicate decorations, such as flowers or herbs, are best added at the very end to maintain their freshness and prevent wilting in the fridge.

Fun Fact

💡

Panna Cotta, which in Italian means 'cooked cream', originates from the Piedmont region in northern Italy. Although it is now known worldwide, its first written recipes only appeared in the 1960s, making it a relatively modern classic.

Best for

Elegancka kolacja Przyjęcie dla gości Walentynki Letnie popołudnie w ogrodzie

Tips

🍽️ Serving

The dessert looks best in tall, simple glasses that showcase all the layers. Serve it with a long dessert spoon so guests can easily reach the bottom and taste all the flavors at once. It can be served solo or with a buttery cookie on the side.

🥡 Storage

The dessert can be stored in the refrigerator, covered with plastic wrap, for up to 2 days. However, it is important to remember that over time, the crumble at the bottom may lose its crunchiness, soaking up moisture from the panna cotta. It tastes best on the day it is made.

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