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Peanut Butter Panna cotta, Salted Caramel, Caramelised White Chocolate

Peanut Butter Panna cotta, Salted Caramel, Caramelised White Chocolate
Peanut Butter Panna cotta, Salted Caramel, Caramelised White Chocolate
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
  • 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
  • Nestlé 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
Preparation
  • 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.

Products Used In The Recipe

NESTLE Arctic buttons 15kg

NESTLÉ Arctic Buttons (White Couverture Chocolate) 1 x 15kg

NESTLÉ Continental Bitter Kibble 15kg x 1

NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate 1 x 15kg

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