Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Yogurt Pannacotta

Yogurt Pannacotta

Yogurt Pannacotta

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Greek Yogurt Pannacotta
  • Rhubarb Citrus Compote
  • Basil Pain de Genes
  • Basil Seeds
  • Ginger Raspberry Film
  • Ginger Candied Raspberries

Greek Yogurt Pannacotta

250g (8.8oz)
75g (2.6oz)
1 each
3 sheets
180g (6.3oz)

Method of Preparation

  1. Combine cream, sucrose, and zest in a small saucepan, gently warming over medium heat.
  2. Remove from heat and add bloomed gelatin, stirring to dissolve. Temper into yogurt and strain through a fine mesh strainer. Drop into desired form and freeze.

Rhubarb Citrus Compote

150g (5.3oz)
- -
250g (8.8oz)
3 sheets
1 each
1 each

Method of Preparation

  1. Place sucrose and water to moisten in a medium sauté pan and cook over high heat, just until it begins to caramelize.
  2. Add rhubarb to the pan and toss. Allow juices from the rhubarb to dissolve hardened bits of sugar. Cook until mixture is fairly dry.
  3. Add orange zest and juice. Remove from heat. Cool and chill.

Basil Pain de Genes

20g (0.7oz)
200g (7.1oz)
55g (1.9oz)
2 each
20g (0.7oz)
1g (0.03oz)
30g (1.1oz)

Method of Preparation

  1. Blanch basil in boiling water and quickly shock in an ice bath. Drain and place basil in a blender with one of the whole eggs. Purée until smooth.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, combine almond paste and butter, mixing until thoroughly combined.
  3. Slowly incorporate the basil and egg purée, a little at a time, scraping the bowl after each addition.
  4. Add the invert sugar, followed by the salt.
  5. Add the flour, mixing just until incorporated.
  6. Transfer to a sprayed and parchment lined eighth-sheet pan. Place in an oven at 150°C/300°F for approximately 15 minutes, or until thoroughly baked.

Basil Seeds

5g (0.2oz)
1 each
50g (1.8oz)
150g (5.3oz)
50g (1.8oz)

Method of Preparation

  1. Heat water and add basil, lemon zest, and sucrose; allow to infuse for 30 minutes. Strain.
  2. Combine seeds and infusion; allow to stand for at least one hour to fully hydrate. Reserve under refrigeration.

Ginger Raspberry Film

100g (3.5oz)
0.5g (0.02oz)
1 sheet

Method of Preparation

  1. Disperse agar agar into the raspberry juice.
  2. Gently bring to a boil; reduce heat while maintaining a simmer for two to three minutes.
  3. Remove from heat and whisk in bloomed gelatin. Allow to cool slightly for a few moments and transfer to a flat plastic lined quarter-sheet pan. Chill and allow to set.

Ginger Candied Raspberries

170g (6.0oz)
75g (2.6oz)
10g (0.4oz)
5g (0.2oz)
10g (0.4oz)

* can be replaced with

Method of Preparation

  1. In a small mixing bowl, combine all ingredients and allow to stand four hours, refrigerated.
  2. Transfer to a saucepan and gently heat to 65ºC/150ºF.
  3. Remove from heat and allow to infuse for twelve hours, refrigerated.
  4. Strain and reserve 200g resulting liquid.
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 11

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
© 2017 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: