
STRAWBERRY AND ALMOND PANNA COTTA
Recipe by Chef Nicolas Riveau, Valrhona Pastry Chef
Category: Cremes and Mousses
Difficulty: Medium
INGREDIENTS
Calculated for 12 ramekins, depending on size
Almond Inspiration Cream:
480 g whole milk
325 g whipping cream
325 g whipping cream
15 g sugar
5 g pectin X58
170 g Almond Inspiration
170 g Almond Inspiration
Strawberry Confit:
70 g strawberry purée
15 g raspberry purée
15 g raspberry purée
5 g sugar
0.5 g pectin NH (or 9 g gelatin)
0.5g lemon juice
Strawberry Marmelade:
170 g strawberries
15 g Strawberry Confit
Almond Inspiration Clusters:
90 g Almond Inspiration
120 g flake wheat cereal
1 ½ g sea salt
INSTRUCTIONS
Aalmond Inspiration Cream
- Mix the sugar and pectin together. Set aside.
- Heat the milk, cream and the vanilla beans.
- At 120°F (50°C), add the pre-mixed sugar and pectin. Bring to a boil. *Or if using gelatin bring to a boil and add bloomed gelatin.*
- Melt the Almond Inspiration gradually in a plastic bowl. Heat for 20 seconds at a time in the microwave, stirring in between, until most lumps have melted.
- Gradually pour onto the melted Almond Inspiration.
- Immediately mix using an immersion blender to make a perfect emulsion.
- Pour into small glasses for serving. Cool, but don't freeze.
Strawberry Confit:
- Mix the surgar and pectin together. Set aside.
- Heat the purées together to 105°F (40°C),then add the sugar-pectin mix.
- Briefly bring to a boil and add the lemon juice.
- Store in the refrigerator.
Strawberry Marmelade:
- Mix the Strawberry Confit with the finely cubed strawberries.
Almond Inspiration Clusters:
- Temper Aalmond Inspiration by following a curve of melting (113-118°F), crystallization (79-81°F), working (86-88°F).
- Mix the tempered Almond Inspiration with the flake wheat cereal and sea salt.
- Group small clusters.
ASSEMBLY & FINISHING
- Prepare then the Almond Inspiration Cream into small serving glasses. Store in the refrigerator for a few hours.
- Add the Strawberry Marmalade on top, then sprinkle with Almond Inspiration Clusters.
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