Restaurant

Culinary delicacies are imperative for us! Our cuisine is balanced and light; it will simply enchant you. Our chef will serve you Tyrolean specialities as well as first class gala dinners.

Recipe:

Panna Cotta on pineapple

4 servings



Ingredients

2 leaves unflavoured gelatine
2 ½ cups heavy cream
1/3 cup milk
½ cup white sugar
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 pinch grated lemon peel
1 ½ cups sliced pineapple
1 ½ cups sliced strawberries
2 tablespoons Grand Marnier
2 elder flowers
1 teaspoon finely grated rind of a lime
1 tablespoon confectioners sugar


Directions
• soak gelatine in plenty cold water for about 20 minutes
• In a saucepan, bring heavy cream, milk, sugar and salt to a boil
• Add pressed out gelatine, vanilla and lemon peel
• Remove from heat, let cool off, fill into small forms or glasses, put to chill in the fridge for at least 2 hours
Prepare pineapple and strawberry slices on a plate, dip Panna Cotta in hot water and turn out onto plate. Mix Grand Marnier with elder flowers, lime peel and confectioners sugar and pour over pineapple and strawberry salad. Ready to serve!
You can also serve the Panna Cotta with roasted almond slices.