Red fruit sauce
A reinterpretation of the classic ‘panna cotta’, in which, part of the cream, is also whipped. It’s incredibly soft this amazing recipe by Danilo Bortolin, chef of Grand Hotel Majestic restaurant "La Beola", a real palate’s treat.. And all the sweetness and softness of the cream is contrasted by the sourness and crispness of seasonal fruit cut into pieces.
Danilo Bortolin - Chef of Grand Hotel Majestic Restaurant “La Beola” "We begin by pouring into a little pot 50 grams of milk with 50 grams of cream and 60 grams of sugar and bring them up to 80°, in the meantime we must whip 250 grams of cream until is quite solid. We then pour into a bowl the milk and cream mixture and add 2 grams of gelatin previously left to soften in some water. Before joining the whipped cream we must cool the mixture, and we can do that by putting the bowl in a larger container with water and ice (‘reverse water-bath’ concept), then adding whipped cream working it gently a bit 'at a time.
Now Bianco Mangiare is ready to be poured into saucers and left in refrigerator to cool for a couple of hours. When it is well hardened, we can start to garnish. The first layer is represented by red-fruits sauce (a strawberries, currants and raspberries smoothie with sugar and lemon) then a few slices of candied ginger for a bit 'of spiciness, then seasonal fruits cut into slices, I suggest to use raw and unsweetened fruit. At last, some pieces of shortbread biscuit to add a touch of crispiness and some mint leaves: this is Bianco Mangiare alla Frutta. "