Ensalada de frutas con panna cotta y cuero de arándanos

Ingredientes

• Panna cotta
• 2/5 C (100 ml) fresh cream
• 1 gelatine leaf, bloomed
• 100 g blueberry purée, sweetened
• 2/5 C (100 ml) crème fraîche
• juice of 1 lemon
• Blueberry leather
• 200 g blueberry purée
• 10 tsp (50 ml) stock syrup (half sugar, half water)
• Hazelnut tuille
• 38 g granulated sugar
• 50 g glucose
• 50 g unsalted butter
• 100 g hazelnuts, chopped
• ‘Fruit salad’
• 4 blocks sweet melon, compressed in vacuum pack bags with stock syrup
• 3 strawberries, sliced
• 4 cherry guavas, halved
• 1 kiwi, sliced and then quartered
• 1 mango, sliced and then cubed
• To finish
• 8 small basil leaves
• good-quality olive oil, for drizzling

Preparación

1. 1

   Bring the cream to a boil, then add the gelatine and stir until dissolved. Add the rest of the panna cotta ingredients.

2. 2

   Check the flavour – if you need more sweetness, add sugar, and if you need more acidity, add more lemon juice. Pour

3. 3

   into cylindrical moulds and place in the refrigerator for later.

4. 4

   Mix the blueberry purée and stock syrup together and then spread the mixture thinly onto a Silpat® (silicone mat).

5. 5

   Leave to dry in a warm spot for a few hours (you can place it in an oven set to the lowest temperature with the door

6. 6

   slightly ajar). Once dried, and while still warm, cut into squares. Keep to one side in an airtight container.

7. 7

   Preheat the oven to 160 °C.

8. 8

   Bring the sugar, glucose and butter to the boil and then add the chopped hazelnuts. Roll out on a Silpat® and bake for

9. 9

   12–15 minutes, or until lightly browned. Remove from the oven and cut into squares while still hot. Place in an

10. 10

    airtight container and reserve for later.

11. 11

    Place all the fruit decoratively around the plate. Unmould the panna cotta and place at the top of the plate. Rest the

12. 12

    blueberry leather on the panna cotta, place a small square of tuille on the compressed melon, scatter a few basil leaves

13. 13

    around, drizzle with olive oil and serve immediately.