White Chocolate Panna Cotta with Tropical Jelly and Cinnamon Crumble

Ingredients

Yield:

10

• Cinnamon Crumble

  • 125 gr. Sugar in the raw (Turbinado)
  • 150 gr. Butter (cold in cubes)
  • 125 gr. Almond flour
  • 150 gr. Pastry flour
  • 2 gr. Salt (sea salt)
  • 1 gr. Cinnamon powder

• Caramelized Pineapple Compote

  • 312 gr. Fresh pineapple, diced
  • 125 gr. Sugar, granulated
  • 18 gr Glucose or corn syrup
  • 100 gr. Water
  • 1/2 each Vanilla bean
  • 30 gr. White rum

• Tropical Jelly

  • 250 gr. Mango puree
  • 250 gr. Passion fruit puree
  • 45 gr. Sugar
  • 8 gr. Gelatin sheets

• White Chocolate Panna Cotta

  • 330 gr. Half and half
  • 1 ea Vanilla bean
  • 250 gr. White chocolate couverture 30 %
  • 450 gr. Buttermilk
  • 20 gr. Gelatin Sheets
  • 450 gr. Heavy Cream

Preparation

Difficulty:

Difficult

Time:

1.5 HoursPrep Time

Total Time:

4 Hours

1. Cinnamon Crumble

   1. Mix together cream, butter and sugar.
   2. Add rest of ingredients and mix into a paste.
   3. Roll out dough to ¼” thickness and get cold
   4. Cut out cubes and separate them over a baking sheet.
   5. Bake at 325º F for 15 minutes.

2. Caramelized Pineapple Compote

   1. Cook sugar and glucose to a clear caramel.
   2. Add pineapples and scraped vanilla bean.
   3. Add water and rum; continue slow cooking until pineapple becomes tender.

3. Tropical Jelly

   1. Heat both fruit purees with sugar
   2. Pre-soak gelatin sheets and add.
   3. Cool down over ice bath and pour into containers

4. White Chocolate Panna Cotta

   1. Bring half and half to a boil with scrapped vanilla bean.
   2. Add chopped white chocolate in two stages and whisk to emulsify.
   3. Add pre-soaked gelatin and cool down to 90º F.
   4. Add cold buttermilk.
   5. Whip heavy cream to soft peak and fold in.
   6. Pour immediately into molds.
   7. Refrigerate for 4 hours

5. Assembling

   1. Pour tropical jelly 1/5 way on the bottom of glass and let cool for 1 hour.
   2. Pour panna cotta 1/5 way and let set.
   3. Add a layer of cinnamon crumble pieces.
   4. Add more panna cotta and let set in fridge.
   5. Garnish top with caramelized pineapples.