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Home / Coffee Pannacotta Verrine

Coffee Pannacotta Verrine

Coffee Pannacotta Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Coffee Pannacotta
  • Chocolate Crumble
  • Hazelnut Air Cake
  • Coffee Whipped Cream
  • Coffee Hazelnut Nougatine
  • Coffee Gelato
  • Final Process

Coffee Pannacotta

375g (13.2oz)
44g (1.6oz)
125g (4.4oz)
375g (13.2oz)

* can be replaced with

Method of Preparation

  1. Combine milk and ; heat to a high simmer.
  2. Pour the hot milk mixture over the and whisk well to combine.
  3. Whisk in the heavy cream, blending well.
  4. Pour into desired verrine cup.
  5. Allow to set in refrigerator for at least 2 hours.

Chocolate Crumble

100g (3.5oz)
70g (2.5oz)
30g (1.1oz)
100g (3.5oz)
1.5g (0.5oz)

Method of Preparation

  1. Place all ingredients in a mixer with the paddle attachment; mix at low speed, slowly building to medium speed. Make sure not to overmix.
  2. Finish mixing by hand to create a smooth dough.
  3. Place in the refrigerator until firm.
  4. Using a roasting rack, crumble the dough and place on a lined sheet tray.
  5. Bake in convection oven at 325°F/163°C.

Hazelnut Air Cake

375g (13.2oz)
240g (8.5oz)
240g (8.5oz)
60g (2.1oz)
4.8g (1.7oz)
270g (9.5oz)
50g (1.8oz)

* can be replaced with

Method of Preparation

  1. Combine all the ingredients in a blender; blend well.
  2. Strain the mix.
  3. Pour into foam canister and charge with two chargers.
  4. Portion foam into a cup.
  5. Microwave for one minute.
  6. Remove from microwave and place directly in refrigerator to set the cake.
  7. Remove cake from cup and set aside for assembly.

Coffee Whipped Cream

20g (0.7oz)
250g (8.8oz)
30g (1.1oz)

Method of Preparation

  1. Combine with the heavy cream and whip to medium peaks.
  2. Gently fold in the finely ground coffee powder.
  3. Set aside for assembly.

Coffee Hazelnut Nougatine

90g (3.2oz)
1g (0.03oz)
30g (1.1oz)
60g (2.1oz)
75g (2.6oz)
50g (1.8oz)
10g (0.4oz)

Method of Preparation

  1. In a saucepot, heat the milk, butter and glucose to a boil. Whisk in the sugar and pectin; cook, whisking continually, to 228°F/109°C; remove from heat.
  2. Stir in the chopped hazelnuts and ground coffee.
  3. Spread into desired mold to bake.
  4. Bake at 177°C/350°F until golden brown.

Coffee Gelato

1500g (52.9oz)
75g (2.6oz)
270g (9.5oz)
30g (1.1oz)
75g (2.6oz)
75g (2.6oz)
150g (5.3oz)

* can be replaced with

Method of Preparation

  1. Mix all ingredients together.
  2. Blend with an immersion blender.
  3. Pasteurize the mix at 185°F/85°C.
  4. Pour into batch freezer and freeze according to machine instructions.
  5. Pipe into sphere mold and blast freeze.
  6. Remove from sphere mold and set aside for assembly.

Final Assembly

  1. After 2 hours of refrigeration, remove verrine cup with Coffee Pannacotta from refrigerator.
  2. Add a few Chocolate Crumble pieces to the verrine cup and pipe Coffee Whipped Cream in open spaces around the crumble.
  3. Top with pieces of Hazelnut Air Cake.
  4. Top with a disc or appropriate shape of Coffee Hazelnut Nougatine.
  5. Top with sphere of Coffee Gelato.
  6. If desired, add a pipette of Kahlua liqueur.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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