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Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam

On a bed of rich vanilla panna cotta, we have a caramelized pineapple and lemon flavor profile.  Different textures present themselves with a rosemary pecan crumble, vanilla ice cream and a lemon foam.

Note

Every element of this recipe can be done in advance or the day before.  

For the crumble, the result will be nicer if left on a baking sheet to dry overnight before cooking.

Ingredients

Recipe for 4 persons

Pecan and rosemary crumble

225 Gr
Flour
200 Gr
Sugar
200 Gr
Butter
100 Gr
Pecan
5 Sprig(s)
Rosemary

Lemon purée

3 Unit(s)
Lemon
750 Ml
Water
300 Gr
Sugar
300 Gr
Sugar
300 Gr
Sugar

Lemon foam

55 Ml
Water
20 Gr
Sugar
55 Ml
Lemon juice
1.75 Gr
Versawhip
0.50 Gr
Xanthan gum

Vanilla panna cotta

250 Ml
Milk
60 Gr
Sugar
2.50 Leaf(ves)
Gelatin
125 Gr
Plain greek yogurt 0%
150 Ml
35% whipping cream
Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam

Preparation time: 80 min

  • Pecan rosemary crumble

    Pass the flour through a sieve, cut the butter into little cubes and chop the pecans. Place all of the ingredients in a stand mixer and mix on slow until it forms little chunks. Transfer to a pastry sheet. Place in a 180°C / 355°F oven, making sure to mix every 4-5 minutes. It should take about 15-20 minutes in total.

  • Lemon purée

    Quarter the lemons. Place them in a sauce pot, add the water and the first third of the sugar and then bring to a boil, then add the second third of sugar. Bring back to a boil and add the last third of the sugar and bring back to a boil. Cover and lower the heat and cook for 20 minutes. Remove the lemons and make sure to keep the lemon syrup you created. Place the lemons in a blender and add some syrup. Blend until you reach a smooth consistency, adding more syrup as needed. Let cool completely before using.

  • Lemon foam

    In a sauce pot, bring the water, lemon juice and sugar to a boil.  Remove from the heat.  Add the versawhip as well as the xanthan gum and whisk to fully incorporate.  In a stand mixer or with a whisk, mix energetically until fully cooled.  Remove the foam from the top and set aside in a covered recipient and place in the fridge until ready to serve.

  • Vanilla panna cotta
    Place the gelatin in a bowl with cold water, set aside.In a bowl, whip the 35% cream until it forms peaks, set aside.In a sauce pot, heat the milk and sugar until boiling, then remove from heat. Add the rehydrated gelatin, stir to incorporate and then place in fridge to cool down. After 3-5 minutes add the yogourt and and whipped cream and pour into the desired serving dishes. Refrigerate.

Every element of this recipe can be done in advance or the day before.  

For the crumble, the result will be nicer if left on a baking sheet to dry overnight before cooking.

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