Exquisite and Delightful Dessert - Perfectly Refreshing for Summer and a Sweet Wine Pairing
Equipment:
- Molds or ramekins
- Silicone mat
- Piping bags
- Piping tips (16mm and 12mm)
- Baking trays
- Benchtop mixer
- Hand blender
- Food processor
Pannacotta Ingredients:
- 100 grams Coconut Cream
- 300 grams Coconut Milk
- 200 grams Fresh Strawberries
- 50 grams Honey
- 5 grams Gelatin*
- 10 grams Cold Water
- 5 grams Vanilla Bean Extract with Seeds
*For a vegan recipe, replace gelatin with Agar agar.
Pannacotta Method:
1. In a small bowl, place the Gelatin and water to bloom.
2. Wash strawberries and blend them with a hand blender into a fine puree.
3. In a saucepan, add all the ingredients, including the strawberry puree, and heat together until silky smooth and reaches 75 degrees Celsius.
4. Transfer the mixture into molds and refrigerate for up to 2 hours, preferably overnight. If you're in a rush, you can put them into the freezer.
Pistachio Base Ingredients:
- 70g (3.88oz) unsalted butter
- 80g (3.88oz) demerara sugar
- 220g (7.76oz) plain (all-purpose) flour
- 2g (0.07oz) sea salt
- 100 grams Pistachios, crushed into a powder
*Set aside 20 grams of crumbed pistachio for plating decorations.
Pistachio Base Method:
1. In a stand mixer fixed with a paddle attachment, blend all ingredients until combined.
2. Sandwich the dough between two silicon sheets and roll until 3mm in thickness.
3. Cut into a circular shape the same size as your molds using a cookie cutter or tart ring.
4. Bake for 12 minutes at 180 degrees Celsius.
Optional Chocolate Disk:
- Dark chocolate (70%), tempered into small disk shapes to go on the panna cotta for decoration.
Cream Chantilly Ingredients:
- 200 grams Thickened Cream
- 5 grams Vanilla Bean Paste
- 10 grams Sugar
Cream Chantilly Method:
1. Whip the cream for 4 minutes on high speed until semi-firm peaks form.
2. Place the whipped cream into a piping bag fitted with a 16mm circular piping tip. Keep a 12mm piping tip handy as well.
Assembly:
1. Remove the panna cotta from the fridge and briefly place it into a bowl of warm water.
2. Gently pull the Panna Cotta away from the sides of the molds using your fingers or a knife.
3. Place the pistachio crumb base on top and put your serving plate on top of that, then flip over and carefully remove the dariole mold.
4. If your panna cottas are too fragile, put them in the freezer for 15 minutes before removing from the mold.
5. Pipe a generous dollop of whipped Chantilly on top of each panna cotta. Use the 12mm piping tip to decorate the plate with additional Chantilly cream.
6. Create a cavity on top of the panna cotta dollop using a warm spoon, and fill it with pistachios.
7. Finally, decorate the rest of the plate with the remaining pistachio crumbs.
Enjoy this delectable dessert that combines simplicity with elegance, a true delight that's perfect for summer and a sweet wine accompaniment.
