Pine-tip panna cotta

Ingredients for 4 people
Pine-tip syrup:
500 g granulated sugar
100 g pine tips

Pine-tip panna cotta:
800 g cream
100 g pine-tip syrup
2-3 sprigs with pine tips
5 sheets of gelatin

Lemon-thyme gel:
100 ml of freshly squeezed lemon juice
400 ml of water
30 g granulated sugar
2 sprigs of thyme
6 g agar-agar

Cookie crumble:
300 g flour
175 g of cold, cubed butter
100 g brown sugar
100 g granulated sugar
150 g chopped white chocolate

Elderberry compote:
50 g granulated sugar
50 g water
Vanilla bean
Zest from half a lemon (organic/untreated)
200 g elderberries (fresh or frozen )

Candied lemon zest:
200 g elderflower syrup
3 organic/untreated lemons (only the peel)
approx. 15 g gin

Preparation
Pine-tip syrup:
Leave the granulated sugar and pine tips in a sealed jar in the sun for about 4 weeks. If necessary, add a little water.
Bring the mixture to a boil and bottle.

Pine-tip panna cotta:
Soak the gelatin according to the package directions.
Boil the cream with the syrup and the sprigs with pine tips.
Let infuse for a few minutes.
Then stir in the softened gelatin.
Strain the panna cotta through a sieve and pour into dessert bowls. Allow to set in the refrigerator for about 12 hours.

Lemon-thyme gel:
Bring the water and lemon juice to a boil.
Remove from heat and let the thyme infuse for about 1 hour.
Strain the liquid again bring to a boil.
Mix together the granulated sugar and agar-agar and add to liquid.
Simmer for about 2-3 minutes.
In a bowl, let the gel set for about 12 hours.
Then mix with a blender to a smooth gel. If necessary add a little water.

Cookie crumble:
Knead all the ingredients with your hands or in a mixer with the dough hook until you have achieved a crumbly mass.
Bake in the oven at 180° C for about 10 minutes. While doing so, constantly mix the crumble with a dough scraper (to protect it from burning)

Elderberry compote:
Boil the water and sugar with the vanilla pod and lemon zest. Add the berries and let simmer for 1-2 minutes.

Candied lemon zest:
Peel the lemons and cut the peels into thin strips.
Boil the strips in water about 3 times and then douse with cold water.
Bring the elderberry syrup to a boil and candy the zests in it until they are glazed.
Add the gin and store in a jar.
A little tip: season with a sprig of thyme

Spread the elderberry compote and cookie crumble over the panna cotta. Decorate with lemon-thyme gel and lemon zest.

Recipe: Janine Wieland, Alpensteakhaus restaurant in Brand

Note:
An alternative syrup can be used instead of the pine-tip syrup, e.g. elderberry syrup.