Savarin & panna cotta with green tea
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Savarin
| Ingredients | Preparation |
|---|---|
|
100g
butter
250g Callebaut Origine Madagascar |
Melt together |
| 100g egg yolks | Add |
|
225g
egg whites
50g sugar |
Beat together and fold carefully into the mixture |
| Pour in savarin moulds, freeze and bake off at 200°C for 6-8 minutes | |
Panna cotta with green tea
| Ingredients | Preparation |
|---|---|
| 100g milk | Bring to boil |
| 2g green tea | Leave to infuse |
| 8g gelatine powder | Add |
| 500g cream | Mix in |
| Pour into moulds and leave to cool / freeze. | |
