Peanut Butter Pannacotta, Salted Caramel, Caramelised White Chocolate

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

Ingredients

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

Method

  1. Bring peanut butter Panna Cotta to boil, add bloomed gelatine. Strain and set in dariole moulds.
  2. Make caramel, add cream and brown sugar. Add salt to taste.
  3. Roast peanuts. Pour over caramel. Set. Blitz and pass.
  4. Blitz strawberry and lemon juice, strain. Whisk together with instant mousse powder. Set.
  5. 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.
  6. Make mirror glaze.
  7. Bake white chocolate at 160 degrees until caramelised.