Panna Cotta

Panna Cotta

Created by

  • Nicolas Dutertre - Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Myriam Brosseau - Pastry Technical Assistant Chocolate Academy™ Montreal
level 1

Recipe components

Used Cacao Barry products

Strawberry jelly

IngredientsPreparation
  • 500g
    strawberries

Remove stems and place in a bowl.

  • 50g
    sugar

Add

Place plastic wrap on the bowl and place over a double boiler so that the strawberries release their juices.
Sieve through a chinois.

  • 3leaf/leaves
    rehydrated gelatin

For 500 g of juice, add

Pour 40 g of jelly in verrines and let set in the fridge.

Tips & Tricks: For a different look, try tilting your glasses or verrines, making sure that they are well supported and let them set in the fridge to create a nice diagonal line.

Shortbread

IngredientsPreparation
  • 470g
    butter

In a stand mixer, soften

  • 500g
    flour
  • 220g
    fine sugar
  • 5g
    salt

Sift and add

Refrigerate at least 2 hours and roll out to 3 mm thick. 
Freeze the dough. 
Cut strips 7 cm long by 1 cm wide. 
Bake the shortbread at 160°C until golden.

Zéphyr™ white chocolate panna cotta

IngredientsPreparation
  • 355g
    milk
  • 2bean(s)
    vanilla

Infuse 15 minutes

Bring to a boil and pour the infusion over

  • 475g
    35% cream

Add and mix

Refrigerate at least 24 hours.
Mix the panna cotta before using. 
Pour 80 g in verrines and let set in the fridge for at least 4 hours. 
Place a strawberry brunoise mixed with some jelly on the panna cotta and decorate with cornflowers and the shortbread.

Tips & Tricks: The panna cotta can be stored in the freezer. Pull out the necessary quantity a few hours before service to thaw.