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Made with Oabika - the gold of the pod
An original recipe from Frédéric Bau & Victor Delpierre6 steps
Makes 10 cocktail-desserts
Recipe Step by Step
IN THE SPIRIT OF A MADAGASCAN VANILLA PANNA COTTA
600g Half-fat milk
5g Pectin X58
1 Madagascan vanilla bean
Bring the milk to a boil with the vanilla, cover and leave to infuse for about 10 minutes.
Whisk the pectin into the milk while still warm and cook the mixture on a high heat for a few minutes.
Strain the mixture and place immediately in dessert glasses of your choice.
OABIKA DIAMOND GEL
100g Mineral water
Allow to set without touching it, and place in the refrigerator, covered with film.
1L Mineral water
55g Fresh ginger
20g Hibiscus, peach, apricot and apple infusion (such as Aquasummer by Kusmi Tea®)
Grate it finely with a Microplane-type grater or equivalent, add to the water and leave to infuse.
Leave to infuse at room temperature for about 2 hours, then strain the mixture.
Lastly, add the OABIKA and keep cold.
150g Mineral water
Keep in the refrigerator for a minimum of 2 hours before serving, the foam will be all the more beautiful and long-lasting.
COCOA NIB BATONS
125g All-purpose flour
125g GRUÉ DE CACAO
100g Raw almond flour
As soon as the dough starts to come together, add the egg whites and finish by kneading for a few seconds.
Remove from the mixer and immediately roll the mixture out between two sheets of baking paper to a thickness of about 6mm.
Sprinkle the COCOA NIBS evenly over the top, cover with paper and roll again to crush the nibs into the dough.
Cool before cutting the batons to the size of your choice.
Bake at 300-310°F (150-155°C).
Store in a dry place.
125g GUANAJA 70%
50cl Unflavored fruit brandy 40%
Strain with a muslin or a sheet of coffee filter paper.
Assembly and finishing
Fill transparent dessert glasses with approximately 65g of vanilla panna cotta.
Store in a cool place for a maximum of 3 days, preferably covered with plastic wrap.
Using a paring knife, break up the OABIKA diamond gel to create ice crystal-like shard shapes.
Place them around the edge of the panna cotta and stick carefully to the glasses.
Fill with about 60g of delicious water and just before serving, gently cover with the OABIKA foam using a siphon.
Serve with the cocoa nib batons and the Guanaja elixir shooter (drink ice-cold from the freezer).