THE NEW SHARING 
Dynamic And Interactive
Dynamic And Interactive
Food can be fun, as well as delicious! Post-pandemic, we’re living in a time of increased connectivity. This means that unique, playful and multi-sensory dining experiences are more celebrated than ever – especially when they’re as exciting as Chef Maurits van Vroenhoven’s rosewater-infused panna cotta.
Through beautiful food boards of cross-cuisine mash-ups, diners have the opportunity to enjoy food together, creating organic conversations and a sense of community. Get ready for widespread snackification!
A.I. AND THE Future
OF RESTAURANTS
Eric Chua on how A.I. could be the future of restaurants Restaurants can create holistic and memorable dining experiences that cater to customer preferences while optimizing kitchen efficiency with Artificial Intelligence. It’s important to carefully choose solutions that align with your restaurant’s concept and budget, ensuring a seamless blend of technology and culinary artistry.
- Enhanced Personalization
AI can analyze customer data and preferences to provide personalized dining recommendations, making each guest feel special and valued. - AR/VR Immersive Dining Experiences
Create augmented or virtual reality dining experiences where guests can explore the origins and compositions of ingredients, dine in unique ambiance, or even interact with digital elements in their surroundings. - Customer Feedback Analysis
Utilize AI to analyze customer feedback and reviews, identifying trends and areas for improvement to continuously enhance the dining experience. - Inventory Management
Implement AI-driven inventory management systems that track ingredient levels, predict restocking needs, and minimize food waste. - AI Recipe Development
Use AI to generate innovative ingredient pairings and presentation ideas, allowing chefs to experiment with new culinary concepts.
For related articles, click here.
ROSEWATER PANNA COTTA
WITH QUINCE COOKED IN SAFFRON AND CARAMEL, PIŞMANIYE, PISTACHIO AND BUTTERFLY TUILES
A highly versatile, top dessert that can be prepared ahead using different molds and served with different sauces, toppings, and garnishes.
Chef Maurits van Vroenhoven, The Netherlands
For Casual Independent Restaurants
Cost (€) per portion: 1–2
INGREDIENTS (SERVES 10)
Panna Cotta
- ½L milk
- ½L cream
- 130g Carte D’Or Professional Panna Cotta
- rosewater, as needed
Quince
- 3 pcs fresh quinces
- 1 pc lemon
- 200g Carte D’Or Caramel Topping
- 600ml water
- a pinch of saffron threads
Butterfly Tuiles
- 75g icing sugar
- 50g flour
- 70g egg white
- 50g butter, melted
Assembly
- Pişmaniye, a type of Turkish cotton candy, as needed
- pistachios, as needed
- dried rose petals, as needed
For more information on these ingredients, click here.
Chef Maurits van Vroenhoven
METHOD
Panna Cotta
- Make the panna cotta according to pack instructions
- Add rosewater to taste.
- Pour the panna cotta mixture into 10-12 ramekins.
- Place the ramekins in the fridge for at least 3 hours.
Quince
- Peel the quinces then cut them into eight pieces and remove the core.
- Place them in a pan with the water, lemon juice, and caramel topping. Bring to the boil and add some saffron threads.
- Let the quince simmer for 30-40 mins or until tender.
- The saffron will give a nice color to the quinces and syrup.
- Let the cooked quinces cool down.
Butterfly Tuiles
- Combine icing sugar and flour in a bowl.
- Stir in the egg white with a whisk.
- Add the melted butter and mix in well.
- Place the cookie batter in the fridge for at least 1 hour.
- Use a silicone mat butterfly lace mold. Spread out the batter with an offset spatula.
- Bake the tuiles at 160°C, for 8-10 mins. Shape them while they are still warm.
Assembly
- Use a warm water bath to take out the panna cotta from the ramekins and place 2 on one plate.
- Add some of the cooked quince on the plate and drizzle over some of the syrup.
- Decorate the dessert with pistachios, rose petals, and pişmaniye.
- Top with butterfly tuiles.
