A panna cotta is a traditional Italian dessert translated to “cooked cream”. Our Rustic Fleur de Cao 70% Callebaut Signature chocolate elevates the roasted cocoa flavours with hints of spicy, sour and sweet notes. This exceptional mouthfeel chocolate creates a smooth and creamy texture, elevating the tropical and yellow fruits in application.

Level:
Makes:: 12 pieces
Shelf life:: 2 weeks

100 g

pecan nuts
160 g

whole eggs
80 g

Castor Sugar

Toast pecan nuts at 150°C for 15 minutes.
Blend pecans, eggs, milk, sugar, flour, salt, butter and baking powder till smooth.

200 g

pecan nuts
50 g

Castor Sugar

Cook and boil 25g of water with the sugar to 115°C
Add pecan nuts and cook till caramelized.
Layout the caramelized on a silicone mat and cool before serving.

Assembly and finishing

De-mould panna cotta from freezer and refrigerate before serving.
Panna cotta should be soft but firm enough to pick up to add to plate.
For the chocolate fan temper dark chocolate (45-27-30°C) and pipe into fan mould.
De-mould the next day and carefully insert fan onto panna cotta
Place the dehydrated pineapple in front of fan.
Add 3 pieces of pecan nut sponge and 3 caramelized nuts on the side of panna cotta, then garnish with the burnt pineapple pieces.
In a piping bag pipe the pineapple gel dots on the plate to finish off.