Webcams Current Snow Report Avalanche Report Weather & Traffic
Tannenwipfel-Panna Cotta von oben © Angela Lamprecht / Vorarlberg Tourismus
Various ingredients mixed together create a harmonious taste

Pine-tip panna cotta

Janine Wieland believes in crafting desserts that are not overly sweet.

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.

Frische Tannenwipfel für das Panna Cotta © Angela Lamprecht / Vorarlberg Tourismus
Gundermann und Labkraut © Angela Lamprecht / Vorarlberg Tourismus

This may also be of interest