Panna cotta verrine, caramelized pineapple with rosemary crumble |
It is a cream flavored with honey with caramelized pineapple and a crumble flavored with rosemary.
The best for the crumble is to make the mixture the night before and let it dry, spread on a plate, overnight. Cooking is done only the next day. Caramelize the fruits according to the season, or replace them by red fruits during the summer.
Ingredients
Recipe for 4 portionsFor the panna cotta
For the caramelized pineapple
For the rosemary crumble
Preparation time: 35 min
Preheat your four at 350 °F
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Preparation for the panna cotta
In a saucepan, boil the milk with sugar. Add rehydrated gelatin, mix well and refrigerate. Before the milk freezes, add the yogurt and mix well. Add the whipped cream and pour in glasses.
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Preparation for the pineapple
Cut the pineapple into cubes of 2.5 cm x 2.5 cm (1 inch x 1 inch) and fry in a pan with the sugar and butter until caramelization. Finish cooking pineapple baked for 5 minutes at 350°F.
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Preparation for the crumble
Place all ingredients in a bowl and add the butter cut into small cubes. Knead the dough by hand and once fine grains obtained during mixing, spread the mixture on a baking sheet lined with parchment paper. Bake about 12 minutes, stirring crumble every 4 minutes. Let cool.
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To serve
Add pineapple cubes on the panna cotta and garnish with rosemary crumble.
Official partners
The best for the crumble is to make the mixture the night before and let it dry, spread on a plate, overnight. Cooking is done only the next day. Caramelize the fruits according to the season, or replace them by red fruits during the summer.