Ingredients
Tonka Bean Chocolate Panna Cotta
- 1.1 lb Fresh cream
- 3.5 oz Milk
- 2.5 oz Castor sugar
- 0.2 oz Vanilla paste
- 1 pinch Salt
- 0.1 oz Gelatine powder
- 1.3 oz Water
- 4.2 oz Callebaut Fleur de Cao 70% Dark Couverture Chocolate Callets
- 3 piece(s) Tonka beans
Pineapple Gel & Burnt Pineapple pieces
- 8.8 oz Pineapple puree
- 1.8 oz Water
- 1.8 oz Castor sugar
- 0.1 oz Agar agar
- 0.1 oz Citric acid
- 1 piece(s) Fresh pineapple
Dehydrated Pineapple
- 1 piece(s) Fresh pineapple
Pecan nut microwave sponge
- 3.5 oz Pecan nuts
- 5.6 oz Whole eggs
- 2.8 oz Castor sugar
Caramelized pecan nuts
- 7.1 oz Pecan nuts
- 1.8 oz Castor sugar
Instructions
Tonka Bean Chocolate Panna Cotta
- Sprinkle gelatine powder over cold water and let stand for 5-10 minutes.
- It will absorb the water and become spongy.
- Gently heat the bloomed gelatine using a microwave & stir till completely melted.
- Set aside.
- Heat the cream, milk, sugar, vanilla & grated tonka beans then add gelatine into hot liquid.
- Stir and add warm liquid to chocolate.
- Mix or hand blend till well combined.
- Strain and cool at room temperature before setting in mould.
- Freeze overnight before de-molding and serve from refrigerator.
Pineapple Gel & Burnt Pineapple pieces
- Heat the puree and sugar together in a saucepan.
- Add agar-agar and bring to a full boil for 30 seconds.
- Pour into container to set overnight and blend with hand blender the next day.
- Strain before piping.
- For the burnt pineapple pieces, brunoise the fresh pineapple into small pieces then with a blow torch burn the top piece of the pineapple.
Dehydrated Pineapple
- Peel and slice pineapple evenly.
- Dry at 50°C in dehydrator or in oven for 6-8 hours.
Pecan nut microwave sponge
- Toast pecan nuts at 150°C for 15 minutes.
- Blend pecans, eggs, milk, sugar, flour, salt, butter and baking powder till smooth.
Caramelized pecan nuts
- 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.
- 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.