VANILLA PANACOTTA TOPPED WITH PINEAPPLE COMPOTE
FOR THE PANNA COTTA
- Heavy cream 36% 500 ml
- Agar Agar 2 g
- Sugar 70 g
- Madagascan vanilla bean 1 bean
FOR THE COMPOTE
- Pineapple 1/2
- Juice of lemon 1
- Sugar 50 g
FINISHING & PLATING
Prepare the pineapple compote: Peel and finely dice the pineapple.
Cook it on a low heat in a small saucepan along with the sugar and lemon juice for approx. 10 minutes or until the pineapple is very soft.
Leave to cool, then mix in a food processor.
Prepare the panacotta: Put the cream, agar-agar and split and scraped vanilla bean in a large saucepan and bring it to a boil, stirring all the while. Take it off the heat.
Incorporate the sugar, remove the vanilla bean and pour the cream into small glasses.
Leave to set in the refrigerator for at least 2 hours.
When you are ready to serve, spread the pineapple compote over the panacottas.
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