The éclair of panna cotta with mandarin and vanilla mousse I’m a creative sweet perfect for the Halloween table. Dentures, with a chic soul and refined taste, which allow you to present a exquisite dessert.
Ingrediants
- 365 ml of fresh cream
- 110 ml of whole milk
- 75 grams of granulated sugar
- 15 grams of gelatin in sheets
- 250 g of tangerines (zest and juice)
- 125 ml of whole milk
FOR THE PANNA COTTA
FOR THE VANILLA MOUSSE
- 1/2 vanilla bean
- 30 g of granulated sugar
- 40 ml of fresh cream
- 15 g of cornstarch
- red mirror glaze
- white velvet effect food spray
TO GUARANTEE
How to prepare: Éclair of panna cotta with mandarin and vanilla mousse
Halloween is approaching and if you are looking for idea for a dessert that is witty, and therefore suitable for a dinner with friends on the scariest night of the year we propose éclair of panna cotta with mandarin and vanilla mousse: a delicious and refined dessert but in the shape of a denture! A denture properly chic and kitsch, with bright colors and a bit magical.
The two basic preparations are a very fragrant panna cotta with mandarin and an equally aromatic vanilla mousse: two flavors that come together to create aperfect harmony. In order to make the éclairs and the zig-zag inserts we used special shaped silicone molds.
If, on the other hand, you prefer to stay on the traditional with ahorror and splatter aesthetics, you can opt for Witch’s Fingers or Halloween Eyes cookies.
OTHER DELICIOUS RECIPES: Halloween cookies, Halloween spiders, Halloween ghosts
- Execution
- average
- Preparation time
- 60 min
- Cooking time
-
20 min – 25 min
- Resting place
- fridge and freezer
- Rest time
-
9h
- Portions
-
6
How to prepare: Éclair of panna cotta with mandarin and vanilla mousse
To make the tangerine panna cotta éclairs and vanilla mousse, start with the preparation of the panna cotta. Soak the gelatin sheets in a bowl containing lukewarm water. Obtain the juice and grated zest from the mandarins and set aside.
In a saucepan, combine the cream, milk, sugar, tangerine juice and grated zest. Heat to melt the sugar without bringing it to a boil. Remove the saucepan from the heat and add the softened and well squeezed gelatine sheets. Stir with a whisk until they are completely dissolved.
Place the éclair mold on a cutting board and fill it with the panna cotta mixture. Allow to cool to room temperature and then transfer to the refrigerator for at least 6 hours. Meanwhile, prepare the vanilla mousse. Heat the milk in a saucepan, cut the vanilla bean lengthwise to extract the seeds and add them to the milk.
In a small bowl, mix the cornstarch with the sugar and dilute everything with two tablespoons of milk. Remove the pan from the heat and add the starch mixture to the milk. Mix very well with a whisk to prevent lumps from forming. Put it back on the heat and continue stirring until you get a smooth cream. Pour the mixture into a bowl and cover it with cling film. Let it cool down.
When the cream is cold, stir in the semi-whipped cream, mixing with a spatula and gentle movements from the bottom up. Then pour the mixture into the zigzag mold. Transfer to the freezer for at least 3 hours.
Before unmolding the éclair bases, place them in the refrigerator for 30 minutes, then remove them very gently from the mold and place them on a wire rack. Cover them with the shiny red icing and set aside. Also turn out the vanilla mousses and spray them with the velvet effect spray.
Now compose the desserts by placing the mousse decorations on top of the éclairs. Serve immediately the tangerine panna cotta éclairs and vanilla mousse.
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