
Passion Fruit & Lemongrass Panna Cotta
1d 9h 50m
This panna cotta adds a little something extra to a classic Italian dessert. It is creamy, very light, and bursting with flavor.
The inspiration for this dessert came from a fusion of Italian technique with tropical fruits and Asian ingredients.
Infuse 300 ml of heavy cream with 8 stalks of lemongrass for 24hr in the refrigerator. Strain the lemongrass and add the cream to a pot
Add 300 g of all-purpose flour to a bowl
Add 50 g of brown sugar
Add 25 g of crushed Brazil nuts and 25 g of crushed cashew nuts
Add 1 tbsp of cinnamon powder
Add ¼ tsp of salt
Mix to combine the dry ingredients
Add 200 g of softened, cubed butter
Mix with your hand until all the ingredients are incorporated and the dough is smooth and homogeneous
Shape the dough into 2 balls and flatten each into a large plastic bag, or between two pieces of cling film
Roll out each ball of dough until it is 3 mm thick
Chill dough for 1h until it is firm
Add 350 g passion fruit pulp to a pot
Add 100 ml of water
Add 150 g of palm sugar
Simmer on low heat until the mixture thickens and the temperature reaches 116 °C
Remove from the heat. The Passion Fruit Syrup is ready
Preheat the oven to 160 ºC
Transfer the dough to a cutting board. Cut and remove the top side of the plastic bag
Cut the dough with a 10 cm ring cutter. Transfer the rounds to a tray lined with parchment paper or a silpat
Bake the dough for 30m, until deep brown
Let the dough cool completely and get crispy. The Brown Sugar, Nut & Cinnamon Sablée is ready
Put 1½ cups of sugar in a sauce pan
Add ⅔ cup of vinegar
Add ¼ cup of water
Add ¼ piece of star anise
Add the white ends of 2 stalks of lemongrass
Simmer on medium heat until the sugar is fully dissolved
Pour the warm syrup over 1 diced pineapple through a sieve
The Sweetened Pineapple is ready
Add 300 ml of milk
Add 160 g of palm sugar
Simmer on medium heat and stir until the liquid reaches 80 °C
Hydrate 8 g of unflavored powdered gelatin in 40 ml of water. Mix properly. Let rest for 5m until the gelatin dissolves
Melt the gelatin in a microwave for 40s on high power. Pour into the warm cream. Mix until completely combined
Grease the molds with vegetable oil
Pour the panna cotta mixture into the molds
Place in the refrigerator for 6h until firm
Place each mold briefly in warm water to release the panna cotta
Flip the panna cotta over the brown sugar, nut & cinnamon sable
Serve with some of the sweetened pineapple and passion fruit syrup
Add pieces of dried orange, toasted coconut chips, and edible flowers
The Passion Fruit & Lemon Grass Panna Cotta is ready. Enjoy!
Yield 18 people
Heavy Cream
300 mlLemongrass
8 stalksMilk
300 mlPalm Sugar
160 gUnflavored Gelatin
8 gWater
40 mlVegetable Oil
To greaseToasted Coconut Chips
To tasteDried Orange
To tasteEdible Flower
To taste
Brown Sugar, Nut & Cinnamon Sablé
Brown Sugar
100 gCrushed Brazil Nut
25 gCrushed Cashew Nut
25 gCinnamon Powder
1 tbspSoftened, cubed Butter
200 gAll-Purpose Flour
300 gSalt
¼ tsp
Passion Fruit Syrup
Passion Fruit Pulp
350 gPalm Sugar
150 gWater
100 ml
Sweetened Pineapple
Peeled and diced Pineapple
1Lemongrass
2 stalksStar Anise
¼White Sugar
1½ cupsVinegar
⅔ cupWater
1¼ cups
Equipment
Brush
Tin Bunt Mold
Ring Cutter
Rolling Pin
Parchment Paper
Probe Thermometer