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Panna cotta with honey and citrus sugments, sesame tuile

This is a honey-flavored cream taken with citrus and crunchy sesame tuile.

Note

Always use cold water to rehydrate the gelatin. Once stripped, you can freeze the panna cotta in an airtight container. Cut the supreme citrus at the last moment to prevent them from losing their juice. You can give a different form to your tuiles out of the oven when they are still hot.

Ingredients

Recipe for 12 personnes

For the panna cotta

370 Ml

Cream 35%

45 Gr

Sugar

65 Gr

Honey

1 Clove(s)

Madagascar vanilla

3 Leaf(ves)

Gelatin

240 Gr

Plain yogurt 2%

For the citrus segments

4 Unit(s)

Orange

2 Unit(s)

Pink grapefruit

2 Unit(s)

Lemon

15 Gr

Baumé syrup

For the sesame tuile

40 Gr

Butter

50 Ml

Water

140 Gr

Icing sugar

50 Gr

Sesame seeds

35 Gr

Flour

Preparation time: 35 min

Preheat your four at 400 °F

Preparation for the panna cotta

In a saucepan, heat the cream with honey, sugar and vanilla and remove from heat to a boil. Add rehydrated gelatin, mix well and refrigerate. Before the cream freezes, add the yogurt and mix well. Pour in glasses. Once fully cooled, with the blade of a knife, gently loosen the edges and unmold the panna cotta.
Preparation for the citrus segments

Peel citrus. Gently, remove the segments of each. In a bowl, mix together adding the syrup.
Preparation for the sesame tuile

Melt butter with water, and cool overall. Pour liquid over confectioners' sugar, sesame seeds and flour. Make small balls with the dough and place on a sheet of parchment paper on a baking sheet. Cook for about 6 minutes or until golden brown tiles. Cool completely.
To serve

Place citrus segments on the panna cotta and served with a sesame tuile.

Cooking schedule

Class with similar recipe

Tuesday, August 6th 18:00 to 21:00

Quebec city

95 $ / pers.

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Panna cotta with honey and citrus sugments, sesame tuile

More information

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95 $ / pers.

14 places disponibles