Creamy Lemon and White Chocolate
panna cotta with caramelized banana, coriander and vanilla
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium & Charles Nouwen - Zythologist - AB InBev)
Lemon and white chocolate Panna Cotta
4p. lemon zest
60 g gelatin
200 g white chocolate Callebaut Select W2NV
380 g half whipped cream
Boil the milk, remove from heat and add the lemon peel. Let it steep. Melt the white chocolate, mix in the gelatin and emulsify. When it reaches 35°C, add the cream. Pour into individual glasses and allow it to set by cooling
down in the fridge.
Caramelized banana with vanilla and coriander
400 g sugar
200 g cream
1 b. scraped vanilla bean
2 teaspoon of ground coriander
Boil the cream with vanilla and coriander. Make a dry caramel with the sugar,
deglaze with the cream and add the banana slices. Cook until the banana is soft, but has maintained its shape.
Wheat beer + white chocolate = a perfect marriage of flavors. This dessert has a balance that ideally reflects the characteristics of the beer. White chocolate, soft and creamy, plus lemon and ground coriander seeds are a clear reflection of Hoegaarden. The delicate notes of banana appear in the beer in a more straightforward manner, yet the overall taste remains fresh and balanced.