Ingredients
Caramelised stout pannacotta
- 350ml thickened cream
- 80g caster sugar
- 100ml stout
- Pinch salt, to taste
- 2 gold strength gelatine leaves, soaked in cold water
Cinnamon crumbs
- 65g plain flour
- 50g salted butter
- 25gcaster sugar
- 1 teaspoon ground cinnamon
- Pinch salt, to taste
5 minute chocolate mousse
- 200g dark chocolate, chopped
- 250ml thickened cream
Chocolate powder
- 30g dark chocolate
- 1 teaspoon vegetable oil
- 50-60g high quality tapioca maltodextrin
Caramelised pear balls
- 150gcaster sugar
- 40mlwater
- 1 pear, peeled
- Cocoa nibs, to serve
- Toasted hazelnuts, halved, to serve
Ingredients
Caramelised stout pannacotta- 350ml thickened cream
- 80g caster sugar
- 100ml stout
- Pinch salt, to taste
- 2 gold strength gelatine leaves, soaked in cold water
Cinnamon crumbs- 65g plain flour
- 50g salted butter
- 25gcaster sugar
- 1 teaspoon ground cinnamon
- Pinch salt, to taste
5 minute chocolate mousse- 200g dark chocolate, chopped
- 250ml thickened cream
Chocolate powder- 30g dark chocolate
- 1 teaspoon vegetable oil
- 50-60g high quality tapioca maltodextrin
Caramelised pear balls - 150gcaster sugar
- 40mlwater
- 1 pear, peeled
- Cocoa nibs, to serve
- Toasted hazelnuts, halved, to serve
Method
Preparation: 1 hourCooking: 55 minutes
1. For pannacotta, bring cream to a gentle simmer in a medium saucepan. Heat sugar in a separate medium saucepan, to make a caramel. Once caramel is an even, dark caramel colour, whisk in hot cream until caramel dissolves, being careful as mixture may spit. Remove from heat, whisk in stout and salt. Squeeze excess water from gelatine, then whisk into cream mixture. Transfer mixture to a bowl and chill over another bowl of iced water until the mixture cools to room temperature. Strain mixture through a fine sieve, then divide evenly between four shallow serving bowls. Transfer bowls to refrigerator to set.
2. For cinnamon crumbs, preheat oven to 180°C fan forced. Grease and line a baking tray with baking paper. Combine all ingredients in a small food processor and pulse until a breadcrumb consistency is reached. Pour onto baking tray and spread out evenly. Bake for 5-6 minutes, remove from oven and use a spoon to agitate and toss the crumbs around. Return to oven, repeating process every couple minutes, until golden brown in colour. Remove from oven and allow to cool.
3. For chocolate mousse, place cream in a large bowl, using electric hand beaters beat to soft peaks. Place chocolate in a heat-proof bowl over a saucepan of simmering water. Stir chocolate with a metal spoon until smooth. Remove from heat, allow to cool for a minute. Pour chocolate onto cream, whisking gently the whole time to incorporate. Don’t whisk too much once the mixture has combined or it may split.
4. For chocolate powder, melt chocolate and oil together in a small bowl placed over a saucepan of simmering water until smooth. Slowly whisk in maltodextrin a little at a time until a chunky crumble is formed.
5. For caramelised pear balls, heat sugar in a medium saucepan, to make a caramel. Once caramel is an even, dark caramel colour whisk in 40ml water and remove from heat. Peel pear, use a 2cm melon baller to form little spheres of pear. You want about 12 balls. Drop balls into hot caramel and spoon caramel over pears to coat. Allow pears to cool slightly in caramel.
6. To serve, remove serving bowls of panna cotta from fridge. Top with crumbs, cocoa nibs, hazelnuts, chocolate powder and caramelised pear balls. Dip a dessertspoon in hot water and use to form a quenelle of chocolate mousse to top each dessert. Scatter over a few more cocoa nibs and serve immediately.
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