PANNA COTTA

 PANNA COTTA

Recipe by
Leonardo Di Carlo

STRAWBERRY, FRESH MINT & PINE NUT COMPOTE
VANILLA & CARAMEL SAUCE
LIGHT PANNA COTTA
LEMON CRUNCH

STRAWBERRY, FRESH MINT & PINE NUT COMPOTE
100  g  WATER
250  g  CASTER SUGAR
650  g  STRAWBERRIES
12    g  FRESH MINT
60   g  PINE NUTS
25   g  LEMON JUICE
Cook sugar with water at 140°C, add sliced strawberries and fresh mint leaves, stir delicately and allow to cook for approx. 10-15 minutes. Then add pine nuts and lemon juice.
Keep in the refrigerator in a jam jar or in a vacuum-sealed container.

VANILLA & CARAMEL SAUCE
250  g CASTER SUGAR
200  g  WATER
½          VANILLA BEAN
Dry cook the sugar a bit at a time, add the vanilla bean and gradually add boiling water. Put back on the stove and allow to reduce to the desired consistency. Keep in an airtight container.

LIGHT PANNA COTTA
200  g  FRESH FULL-FAT MILK
1          VANILLA BEAN
500  g  FRESH SINGLE CREAM 35%
85    g  CASTER SUGAR
18    g  GELATINE
250  g  SEMI-WHIPPED CREAM
Put gelatine into cold water. Heat single cream with sugar, milk and vanilla bean. Add gelatine and allow to melt. At the end add semi-whipped cream. Use and refrigerate.

LEMON CRUNCH
125  g  MUSCOVADO SUGAR
125  g  GROUND TOASTED HAZELNUTS
8     g  FINELY GRATED LEMON ZEST
125  g BUTTER
125  g  FLOUR

Method

Combined all ingredients. Roll mixture between two sheets of grease proof paper. The mixture should be 3 mm thick. Bake at 150°C until dark brown. Allow to cool, then place into a chopper and chop. Keep in an airtight container in a dry place.

Assembly

Pour layer of strawberry, fresh mint and pine nut compote into a glass, top with lemon crunch to one side. Fill with light panna cotta and vanilla caramel sauce. Decorate with a thin layer of dark chocolate and a dehydrated strawberry.

Leonardo Di Carlo
www.leonardodicarlo.com

Articolo precedente
Articolo successivo

Articoli simili