Raspberry panna cotta

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

Combine 7 g of FunCakes Meringue Powder with 60 ml water and 60 g caster sugar in a grease-free mixing bowl with a whisk attachment. Whip on high speed until the mixture becomes firm and glossy. While the mixer is still running on high, gradually add 125 g caster sugar and continue mixing for another 8 minutes.

Prepare a decorating bag with an adapter and decorating tip #032, fill it with the meringue mixture, and pipe small dollops onto the baking tray. Let them dry in the oven for about 45 minutes. After drying, leave them to cool in the oven with the door slightly ajar.

In a small bowl, mix 6 g FunCakes Gelatine Powder with 30 ml water until smooth and lump-free. Set aside until it solidifies completely.

In a saucepan, heat 500 ml heavy cream with 60 g caster sugar. Once it starts to boil, remove it from the heat and stir in the set gelatine along with a few drops of FunCakes Raspberry Flavouring. Keep stirring until the gelatine is fully dissolved. Pour the panna cotta mixture into moulds, allow it to cool, and freeze overnight.

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

Prepare 360 g FunCakes Mix for Brownie Cake as indicated on the packaging. Grease the baking pan with bake spray, pour in the batter, and bake in the preheated oven for 40-45 minutes. Allow the brownie to cool almost completely in the pan, then turn it out onto a cooling rack to cool further.

Use a cake leveller to slice the brownie into three layers and cut out six circles. Place the brownie circles on a plate and unmould a frozen panna cotta onto each one. Allow the panna cotta to defrost in the refrigerator.

Once defrosted, drizzle a small amount of raspberry flavour paste over the panna cotta, then top with fresh raspberries. Decorate with the mini meringues and a mint leaf.