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


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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