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Verrine of panna cotta and caramelized pineapple with rosemary crumble

It is a cream flavored with honey with caramelized pineapple and a crumble flavored with rosemary.

Note

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 12 personnes

For the panna cotta

170 Ml
Milk
40 Gr
Sugar
2 Leaf(ves)
Gelatin
85 Gr
Plain yogurt 2%
100 Ml
Cream 35%

For the caramelized pineapple

0.50 Unit(s)
Pineapple
80 Gr
Sugar
35 Gr
Butter
1 Unit(s)
Lemon juice
1 Clove(s)
Madagascar vanilla

For the rosemary crumble

115 Gr
Flour
100 Gr
Sugar
50 Gr
Pecan nuts
1 Sprig(s)
Rosemary
100 Gr
Butter

Preparation time: 35.00 min

Preheat your four at 350.00 °F

  • 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.

  • 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.

  • 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.

  • To serve

    Add pineapple cubes on the panna cotta and garnish with rosemary crumble.

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.

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