Part 1: True Gold and Almond Panna Cotta
Ingredients
Method- 7g Powdered Gelatin
- 35g Water
- 170g Granulated Sugar
- 2g Salt
- 454g Cream 35% (1)
- 50g deZaan True Gold Cocoa Powder
- 40g Almond Butter
- 8g Vanilla Bean Paste
- 454g Cream 35% (2)
- Bloom the gelatin with water and set aside.
- In a pot, combine the sugar, salt, cream (1), and cocoa powder. Bring to a simmer, stirring occasionally until fully dissolved.
- Switch off the heat and blend in the almond butter and vanilla paste until smooth.
- Blend in the cream (2).
- Pour into serving vessels at 150g each, or halfway up the glass.
- Chill until set.
Part 2: Guava Gelee
Ingredients
Method- 4g Gelatin
- 20g Water
- 50g Guava Puree
- 25g Water
- 25g Granulated Sugar
- Bloom the gelatin in water and set aside.
- Heat the water and sugar until the sugar has completely dissolved.
- Switch off the heat and melt in the bloomed gelatin.
- Blend in the guava puree.
- Pour over the top of the panna cotta, covering the entire surface, approximately 12g each.
- Chill to set.
Part 3: Compressed Pineapple
Ingredients
Method- 300g Pineapple (diced)
- 35g Water
- 35g Granulated Sugar
- 5g Vanilla Paste
- 10g Lime Juice
- Dissolve the sugar in the water. Add in the vanilla paste and lime juice.
- Mix in the pineapple and compress for at least an hour or up to 12 hours.
- Strain out the excess liquid and reserve.
- Toss the pineapple in a clear glaze right before assembly.
Part 4: Almond Gel
Ingredients
Method- 1,000g Almond Milk
- 100g Granulated Sugar
- 2g Almond Extract
- 5g Vanilla Extract
- 17g Agar Agar
- Combine all the ingredients in a pot and bring to a boil.
- Reduce to a simmer and cook for 2 minutes.
- Pour the contents into a quarter sheet tray.
- Allow to chill on an even surface.
- Once firm, dice into cubes.
Part 5: Assembly
Method- Top the panna cotta with compressed pineapple, about 25 g.
- Place a few pieces of the almond gel on the top.
- Garnish with a sprinkle of gold-dusted almond pieces.
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