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
- Bloom gelatin and set aside.
- In a small saucepot, heat the cream and sugar until boiling. Add gelatin and dissolve.
- Pour into a small bowl over white chocolate and stir to melt.
- Add olive oil last and emulsify with a hand blender.
- 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
- Bloom gelatin and set aside.
- In a small saucepot, heat the honey until it reaches a dark amber color. Add the cream and bring to a boil.
- Combine the egg yolks and sugar in a small bowl, and slowly temper them into the hot honey mixture. Cook to 179˚F.
- Add gelatin and stir to dissolve. Add salt off the heat.
- 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
- Mix first four ingredients together in a stand mixer fitted with paddle attachment, until just combined. Add salt and mix.
- Spread onto the baking sheet and bake at 325˚ F, stirring every 10 minutes, until light golden brown.
- Add toasted almonds last.
Honey Comb
Ingredients
- 200 g granulated sugar
- 90 g honey
- 2 tsp baking soda
Instructions
- 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.
- Immediately pour onto a baking sheet lined with a Silpat and let cool completely.
- 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
- Combine all ingredients in a medium saucepot.
- Cover the mixture with parchment paper directly on top of the liquid to keep pears submerged.
- Cook at a simmer until a knife is inserted easily into the pears.
- Allow to cool and store in poaching liquid.
- Slice when ready to use.