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Home / Pannacotta

Pannacotta

Pannacotta

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Mandarin Coulis
  • Pistachio Pain de Genes
  • Pistachio Sponge
  • Pomegranate Sablee
  • Pomegranate Sorbet
  • Yogurt Pannacotta

Mandarin Coulis

250g (8.8oz)
50g (1.8oz)
5g (0.2oz)

Method of Preparation

  1. Bring Boiron Mandarin Purée to a boil.
  2. Combine sugar and pectin and whisk into the puree mixture. Resume boil, remove from heat and allow to cool.

Pistachio Pain de Genes

160g (5.6oz)
40g (1.4oz)
55g (1.9oz)
100g (3.5oz)
20g (0.7oz)
1g (0.0oz)
30g (1.1oz)

* can be replaced with

Method of Preparation

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, combine almond paste, and butter, mixing until thoroughly combined.
  2. Slowly incorporate the eggs, one at a time, scraping the bowl after each addition.
  3. Add the invert sugar, followed by the salt.
  4. Add the flour, mixing just until incorporated.
  5. 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.

Pistachio Sponge

120g (4.2oz)
80g (2.8oz)
200g (7.1oz)
20g (0.7oz)
1g (0.0oz)

* can be replaced with

Method of Preparation

  1. Thoroughly blend all ingredients; pass through a fine mesh sieve.
  2. Transfer the mixture to a one-pint foam siphon and load two gas chargers, per manufacturer's instructions.
  3. Dispense the mixture into small plastic or paper cups, into which a few regularly-spaced holes or slits are punched.
  4. Place in microwave and cook on high power for 30-40 seconds.
  5. Remove from microwave, allow to cool thoroughly, and then remove from the cups.

Pomegranate Sablee

135g (4.8oz)
120g (4.2oz)
55g (1.9oz)
10g (0.4oz)
180g (6.3oz)
3g (0.1oz)
8g (0.3oz)
as desired

Method of Preparation

  1. In a mixer bowl fitted with the paddle attachment, cream together butter and sugar.
  2. Slowly add egg yolks, followed by , scraping down the bowl after each addition.
  3. Add flour, salt, baking powder and red color, mixing just until combined. Chill.
  4. Roll out sheet dough to desired thickness; form and bake as desired.

Pomegranate Sorbet

40g (1.4oz)
4g (0.1oz)
372g (13.1oz)
145g (5.1oz)
65g (2.3oz)
10g (0.4oz)
500g (17.6oz)
8g (0.3oz)

Method of Preparation

  1. Combine first measurement of sucrose and .
  2. Heat water to 50˚C/120˚F. Whisk in stabilizer, then remaining sucrose, glucose and invert sugar.
  3. Chill and allow syrup to mature at least 4 hours.
  4. Combine syrup, Boiron Pomegranate Puree and . Process in batch freezer.

Yogurt Pannacotta

300g (10.6oz)
150g (5.3oz)
400g (14.1oz)
40g (1.4oz)

Method of Preparation

  1. Combine the heavy cream and sucrose in a small saucepan; gently heat until sucrose is dissolved.
  2. Combine the cream mixture, yogurt and . Thoroughly emulsify with an immersion blender.
  3. Transfer the mixture to flexible savarin forms measuring approximately in length and in diameter. Freeze.
  4. For service, remove the pannacotta from the freezer and allow to temper.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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