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Panna cotta verrine, caramelized pineapple with rosemary crumble |

It is a cream flavored with honey with caramelized pineapple and a crumble flavored with rosemary.

Note

The best for the crumble is to make the mixture the night before and let it dry, spread on a plate, overnight. Cooking is done only the next day. Caramelize the fruits according to the season, or replace them by red fruits during the summer.

Ingredients

Recipe for 4 portions

For the panna cotta

170 Ml

Milk

40 Gr

Sugar

2 Leaf(ves)

Gelatin

85 Gr

Plain yogurt 2%

100 Ml

Cream 35%

For the caramelized pineapple

0.25 Unit(s)

Pineapple

40 Gr

Sugar

25 Gr

Butter

1 Unit(s)

Lemon juice

1 Tsp

Vanilla extract

For the rosemary crumble

60 Gr

Flour

50 Gr

Sugar

25 Gr

Pecan nuts

1 Sprig(s)

Rosemary

50 Gr

Butter

Preparation time: 35 min

Preheat your four at 350 °F

Preparation for the panna cotta

In a saucepan, boil the milk with sugar. Add rehydrated gelatin, mix well and refrigerate. Before the milk freezes, add the yogurt and mix well. Add the whipped cream and pour in glasses.
Preparation for the pineapple

Cut the pineapple into cubes of 2.5 cm x 2.5 cm (1 inch x 1 inch) and fry in a pan with the sugar and butter until caramelization. Finish cooking pineapple baked for 5 minutes at 350°F.
Preparation for the crumble

Place all ingredients in a bowl and add the butter cut into small cubes. Knead the dough by hand and once fine grains obtained during mixing, spread the mixture on a baking sheet lined with parchment paper. Bake about 12 minutes, stirring crumble every 4 minutes. Let cool.
To serve

Add pineapple cubes on the panna cotta and garnish with rosemary crumble.

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Cooking schedule

Class with similar recipe

Friday, February 7th 11:30 to 13:30

Time Out Market

65 $ / pers.

CHEF, TU M'INSPIRES

60 min of cooking class + 60 min of tasting = 2 hours of pleasure

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14 / 14

65 $ / pers.

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