- Yield: 12
Negroni Sbagliato Verrine
Recipe courtesy of Rebecca Freeman, CEPC, Executive Pastry Chef, The Club at Las Campanas (Santa Fe, N.M.)
Ingredients
- Ingredients for vanilla vermouth panna cotta (base layer)
- sheet gelatin - gms.
- heavy cream - 400 gms.
- milk - 100 gms.
- granulated sugar - 50 gms.
- sweet vermouth - 25 gms.
- vanilla extract - 5 gms.
- Ingredients for blood orange gelee (middle layer)
- sheet gelatin - 7 gms.
- blood orange juice - 200 gms.
- Campari - 80 gms.
- Angostura aromatic bitters - 14 gms.
- sugar - 28 gms.
- Ingredients for Champagne blood orange cremeux (top layer)
- blood orange juice - 200 gms.
- Champagne - 50 gms.
- sugar - 20 gms.
- egg yolks - 65 gms.
- gelatin sheets - 5 gms.
- butter - 75 gms., cubed, room temperature
- Ingredients for dehydrated meringue
- sugar - 200 gms.
- egg whites - 100 gms.
- vanilla bean - scraped
- Ingredients for assembly
- white chocolate crisp pearls
- fennel fronds
- orange segments
Instructions
Procedure for vanilla vermouth panna cotta:
- Bloom gelatin in ice-cold water.
- Heat heavy cream, milk and sugar in a small saucepan. Once it comes to a simmer, take off heat and add bloomed gelatin, vermouth and vanilla.
- Chill slightly over an ice bath. Pour into molds and chill in the walk-in for one hour.
Procedure for blood orange gelee:
- Bloom gelatin in water.
- Heat blood-orange juice and sugar in a small saucepan until it comes to a simmer.
- Off heat, add bloomed gelatin, Campari and bitters. Chill slightly over an ice bath until cool. Pour over the panna cotta and chill in the walk-in for one hour.
Procedure for Champagne blood-orange cremeux:
- Bloom gelatin in ice water.
- Heat blood-orange juice and champagne in a small saucepan until simmering.
- In a small bowl, whisk together sugar and egg yolks. Temper blood-orange juice in with egg yolks. Cook mixture until 180°F.
- Once cooked, bring off heat and add bloomed gelatin and butter. Strain mixture through a fine mesh strainer.
- Chill slightly over an ice bath. Once cool, top the blood orange gelee with the cremeux.
Procedure for dehydrated meringue:
- In a KitchenAid bowl, whip egg whites until foamy. Add in vanilla bean seeds. Slowly rain in sugar until a stiff peak is reached.
- Pipe desired shape on to a sheet pan with a Silpat.
- Dehydrate overnight or 8 hours at 200°F.
- Break into small pieces.
To assemble:
- Lightly brûlée orange segments.
- Cover verrine in crisp pearls (Chef's note: I use Valrhona Opalys.)
- Arrange dehydrated meringue and orange segment on top.
- Finish with a fennel frond.
