• 1. Thaw the Panna Cotta and High Fruit Compote for 12 hours in the refrigerator.
• 2. To prepare the Panna Cotta use one of the 3 following method:
• 3. - CONVECTION STEAM OVEN: Preheat oven at 122°F, put the pouch on oven rack.
• 4. Flip pouch sometimes during warming (about 80mn).
• 5. - BAIN-MARIE (DOUBLE BOILER): Regulate water temperature at 122°F and put pouch
• 6. in water (about 80 mn).
• 7. - STOVE TOP : Open pouch and pour content in a pan. Cook at medium setting, stirring
• 8. with whisk until boiling
• 9. Stir quickly.
• 10. Pour in verrine cup and allow to cool down in the refrigerator for 1 to 2 hours.
• 11. Add and style the Yellow Peach Compote on top of the Panna Cotta.
• 12. Add a candied cherry to finish the presentation.

Sweet Plantain in a Crispy Brick Shell, Mango & Sweet Plantain on Vanilla Stick & Saffron Sauce, Galette des Rois, Red Fruits Pavlova