Creamy Lemon and White Chocolate
panna cotta with caramelized banana, coriander and vanilla
(12 servings)
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium & Charles Nouwen - Zythologist - AB InBev)
Lemon and white chocolate Panna Cotta
| Ingredients | Preparation |
|---|---|
|
380 g
milk
4p. lemon zest 60 g gelatin 200 g 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
| Ingredients | Preparation |
|---|---|
|
4
sliced bananas
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. |
Food pairing
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.
