- Chapters
- descriptions off, selected
- captions off, selected
This is a modal window.

- Chapters
- descriptions off, selected
- captions off, selected
This is a modal window.

Passion Fruit & Lemongrass Panna Cotta

Nuh Asian Food
This panna cotta adds a little something extra to a classic Italian dessert. It is creamy, very light, and bursting with more
- Level
Advanced
- Cooking
2h+
- Overrall
1d+
- Ready
Tomorrow
Heavy Cream
1.3 cupLemongrass
8 stalksMilk
1.3 cupPalm Sugar
5.64ozUnflavored Gelatin
0.28ozWater
1.4fl ozVegetable Oil
to greaseToasted Coconut Chips
to tasteDried Orange
to tasteEdible Flowers
to taste
Brown Sugar, Nut & Cinnamon Sablé
Brown Sugar
3.53ozCrushed Brazil Nut
0.88ozCrushed Cashew Nut
0.88ozCinnamon Powder
1tbspSoftened, cubed Butter
7.05ozAll-Purpose Flour
10.58ozSalt
¼tsp
Passion Fruit Syrup
Passion Fruit Pulp
12.35ozPalm Sugar
5.29ozWater
3.4fl oz
Sweetened Pineapple
Peeled and diced Pineapple
1Lemongrass
2 stalksStar Anise
¼Caster Sugar
1½ cupsVinegar
⅔ cupWater
1¼ cups
Brush
Tin Bunt Mold
Ring Cutter
Rolling Pin
Parchment Paper
Probe Thermometer
Activity


pode ser capim limao desidratado?
Sim, você pode substituir o capim-limão fresco por capim-limão desidratado. Use cerca de 1 colher de sopa de capim-limão desidratado para cada 2 colheres de sopa de capim-limão fresco. Lembre-se de ajustar a quantidade conforme o seu gosto, pois o capim-limão desidratado pode ser mais concentrado.


Sous answers Mey Takematsu

Passion Fruit & Lemongrass Panna Cotta
Nuh Asian Food
Infuse 1.3 cup of heavy cream with 8 stalks of lemongrass for 24hr in the refrigerator. Strain the lemongrass and add the cream to a pot
Add 10.58oz of all-purpose flour to a bowl
Add 1.76oz of brown sugar
Add 0.88oz of crushed Brazil nuts and 0.88oz of crushed cashew nuts
Add 1tbsp of cinnamon powder
Add ¼tsp of salt
Mix to combine the dry ingredients
Add 7.05oz 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 0.1in thick
Chill dough for 1h until it is firm
Add 12.35oz passion fruit pulp to a pot
Add 3.4fl oz of water
Add 5.29oz of palm sugar
Simmer on low heat until the mixture thickens and the temperature reaches 241 °F
Remove from the heat. The passion fruit syrup is ready
Preheat the oven to 160ºC
Transfer the dough to a cutting board. Cut and remove the top side of the plastic bag
Cut the dough with a 3.9in 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 1½cups of caster sugar in a sauce pan
Add ⅔cup of vinegar
Add ¼cup 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 1.3 cup of milk
Add 5.64oz of palm sugar
Simmer on medium heat and stir until the liquid reaches 176 °F
Hydrate 0.28oz of unflavored powdered gelatin in 1.4fl oz 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 & lemongrass panna cotta is ready. Enjoy!