Recipe created by SA National Finalists - Sarah Johnson & Ben Rogers

Peanut Butter Pannacotta, Salted Caramel, Caramelised White Chocolate

Nestlé Golden Chef's Hat Award 2018 National Finalists Dessert Recipe.

Ingredients	Unit	Quantity
Crunchy Peanut butter	Kg	.225
Cream pouring	Kg	.750
Castor sugar	Kg	.125
Gelatine	Ea	5
Sugar	Kg	.575
Cream pouring	Kg	.150
Brown sugar	Kg	.85
Salt	Kg	.040
NESTL É ARCTIC WHITE CHOCOLATE	Kg	.250
Strawberry	Pnt	2
Lemon	Ea	4
NESTLÉ DOCELLO French Vanilla Mousse Mix	Kg	.200
Butter	Kg	.100
NESTLÉ CONTINENTAL BITTER	Kg	.200
Egg	Ea	4
Sugar	Kg	.100
Fluor	Kg	0.025
Sugar	Kg	.300
Coca	Kg	.085
Cream	Kg	.100
Chocolate	Kg	.150
Gelatine	Ea	3
Spray oil	Can	1
Peanuts	Kg	.150
Lemon balm	Pnt	1

Bring peanut butter Panna Cotta to boil, add bloomed gelatine. Strain and set in dariole moulds.
Make caramel, add cream and brown sugar. Add salt to taste.
Roast peanuts. Pour over caramel. Set. Blitz and pass.
Blitz strawberry and lemon juice, strain. Whisk together with instant mousse powder. Set.
Melt sugar, chocolate and sugar together. Add yolks and flour. Fold in medium peak egg whites. Bake at 180 degrees for 20 minutes then 160 degrees for 30 minutes. Cool.
Make mirror glaze.
Bake white chocolate at 160 degrees until caramelised.