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Recipes from the Kitchen: Olive Oil White Chocolate Panna Cotta

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Recipes from the Kitchen: Olive Oil White Chocolate Panna Cotta

Published

Pastry Chef Josean Jimenez is sharing one of his favorite springtime dessert recipes from the 30Boltwood recipe vault – Olive Oil White Chocolate Panna Cotta. The recipe is both simple and delicious and is perfect for entertaining during the warmer months.

Olive Oil White Chocolate Panna Cotta

Ingredients

  • 5 g gelatin sheets
  • 435 g heavy cream
  • 75 g granulated sugar
  • 250 g white chocolate
  • 150 g high-quality olive oil

 

Instructions

  1. Bloom gelatin and set aside.
  2. In a small saucepot, heat the cream and sugar until boiling. Add gelatin and dissolve.
  3. Pour into a small bowl over white chocolate and stir to melt.
  4. Add olive oil last and emulsify with a hand blender.
  5. Pour into molds.

Toppings and Accompaniments

Honey Cremeux

Ingredients

  • 1 gelatin sheet
  • 60 g honey
  • 250 g heavy cream
  • 65 g egg yolks
  • 30 g granulated sugar
  • Pinch of salt

 

Instructions

  1. Bloom gelatin and set aside.
  2. In a small saucepot, heat the honey until it reaches a dark amber color. Add the cream and bring to a boil.
  3. Combine the egg yolks and sugar in a small bowl, and slowly temper them into the hot honey mixture. Cook to 179˚F.
  4. Add gelatin and stir to dissolve. Add salt off the heat.
  5. Refrigerate until completely cool. Fill piping bag fitted with desired piping tip.

 

Almond Streusel

Ingredients

  • 80 g almond flour
  • 80 g all-purpose flour
  • 80 g browned butter
  • 80 g granulated sugar
  • 3 g salt
  • 360 g sliced almonds, toasted

 

Instructions

  1. Mix first four ingredients together in a stand mixer fitted with paddle attachment, until just combined. Add salt and mix.
  2. Spread onto the baking sheet and bake at 325˚ F, stirring every 10 minutes, until light golden brown.
  3. Add toasted almonds last.

 

Honey Comb

Ingredients

  • 200 g granulated sugar
  • 90 g honey
  • 2 tsp baking soda

 

Instructions

  1. Combine sugar and honey in a small pot and heat until boiling and sugar is completely dissolved. Turn off heat and rapidly stir in the baking soda.
  2. Immediately pour onto a baking sheet lined with a Silpat and let cool completely.
  3. Break up and store in an airtight container.

 

Poached Pears

Ingredients

  • 800 g pinot noir
  • 400 g Madeira wine
  • 1 cinnamon stick
  • Zest of 1 lemon
  • Zest of 1 orange
  • 6 Bosc pears, peeled, cored and quartered

 

Instructions

  1. Combine all ingredients in a medium saucepot.
  2. Cover the mixture with parchment paper directly on top of the liquid to keep pears submerged.
  3. Cook at a simmer until a knife is inserted easily into the pears.
  4. Allow to cool and store in poaching liquid.
  5. Slice when ready to use.