Food can be fun, as well as delicious! Post-pandemic, we’re living in a time of increased connectivity, according to Unilever Food Solutions' Future Menus report. This means that unique, playful and multi-sensory dining experiences are more celebrated than ever.
Through beautiful food boards of cross-cuisine mash-ups, diners have the opportunity to enjoy food together, creating organic conversations and a sense of community. Get ready for widespread snackification!
Rosewater Panna Cotta
Recipe courtesy Chef Maurits van Vroenhoven
Yield: 10
Ingredients for Panna Cotta
½ l milk
½ l cream
130 g Carte D’Or Professional Panna Cotta
Rosewater, as needed
Method
- Make the panna cotta according to pack instructions
- Add rosewater to taste.
- Pour the panna cotta mixture into 10-12 ramekins.
- Place the ramekins in the fridge for at least three hours.
Ingredients for Quince
3 ea. fresh quinces
1 ea. lemon
200 g Carte D’Or Caramel Topping
600 ml water
A pinch of saffron threads
Method
- Peel the quinces then cut them into eight pieces and remove the core.
- Place them in a pan with the water, lemon juice, and caramel topping. Bring to the boil and add some saffron threads.
- Let the quince simmer for 30-40 minutess or until tender.
- The saffron will give a nice color to the quinces and syrup.
- Let the cooked quinces cool down.
Ingredients for Butterfly Tuiles
75 g icing sugar
50 g flour
70 g egg whites
50 g butter, melted
Method
- Combine icing sugar and flour in a bowl.
- Stir in the egg white with a whisk.
- Add the melted butter and mix in well.
- Place the cookie batter in the fridge for at least one hour.
- Use a silicone mat butterfly lace mold. Spread out the batter with an offset spatula.
- Bake the tuiles at 320°F for eight to 10 minutes.
- Shape them while they are still warm.
Ingredients for Assembly
Pişmaniye, a type of Turkish cotton candy, as needed
Pistachios, as needed
Dried rose petals, as needed
Method
- Use a warm water bath to take out the panna cotta from the ramekins and place two on one plate.
- Add some of the cooked quince on the plate and drizzle over some of the syrup.
- Decorate the dessert with pistachios, rose petals, and pişmaniye.
- Top with butterfly tuiles.
