Raspberry Panna Cotta

Preheat the oven to 120°C (convection oven at 100°C) and line a baking sheet with parchment paper.

Mix 7 g of FunCakes meringue powder with 60 ml of water and 60 g of granulated sugar in a grease-free bowl fitted with a whisk. Whip at high speed until firm and glossy. While continuing to beat at high speed, gradually add 125 g of granulated sugar and continue mixing for an additional 8 minutes.

Prepare a piping bag fitted with a coupler and the No. 032 tip, fill it with the meringue mixture, and pipe small balls onto the baking sheet. Let them dry in the oven for about 45 minutes. After drying, let them cool in the oven with the door ajar.

In a small bowl, mix 6 g of FunCakes gelatin powder with 30 ml of water until smooth and free of lumps. Set aside until fully set.

In a saucepan, heat 500 ml of fresh cream with 60 g of granulated sugar. Once boiling, remove from heat and stir in the set gelatin and a few drops of FunCakes Raspberry Aroma. Stir until the gelatin is completely dissolved. Pour the panna cotta mixture into molds, cool, then freeze overnight.

Preheat the oven to 180°C (convection oven at 160°C).

Prepare 360 g of FunCakes Brownie Cake Mix according to the package instructions. Grease the pan with baking spray, pour in the batter, and bake in the preheated oven for 40-45 minutes. Let cool almost completely in the pan, then unmold and let cool completely on a rack.

Use a cake leveler to cut the brownie into three layers, and cut six circles. Place the brownie circles on a plate and unmold a frozen panna cotta onto each. Let the panna cotta thaw in the fridge.

Once thawed, lightly brush the panna cotta with some raspberry flavor paste, then garnish with fresh raspberries. Decorate with mini merciunes and a mint leaf.