Recipes from the Kitchen: Olive Oil White Chocolate Panna Cotta

Recipes from the Kitchen: Olive Oil White Chocolate Panna Cotta

Published May 22, 2019 9:43 am

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.