Vanilla Pineapple Panna Cotta

Vanilla Panna Cotta

Ingredients

250 grams Whole milk
¼ Vanilla bean or 3 grams vanilla extract
4 grams Gelatin sheets
50 grams Granulated sugar
250 grams Heavy cream

Yield

4 glasses

Preparation

Bring to a simmer milk and vanilla bean into a stainless sauce pan.
Soak the gelatin in cold ice water.
Add bloomed gelatin to milk mixture.
Add sugar and stir well.
Pour in heavy cream, stir and strain the mixture.
Pour into flexipan mold or glass.
Refrigerate for 4 hours or kept overnight.
For flexipan mold freeze for 1-2 hours.

Oatmeal Streusel

Ingredients

100 grams Brown sugar
65 grams Oatmeal
100 grams All-purpose flour
½ gram Baking powder
½ gram Baking Soda
½ gram Salt
85 grams Melted butter

Preparation

Sift all dry ingredients together.
Add melted butter and mix by hands until you obtain a crumbly texture.
Refrigerate for 10 minutes before baking.
Bake at 165°C/325°F for 12-15 minutes or until golden brown.

Pineapple Compote

Ingredients

120 grams Pineapple juice
50 grams Granulated sugar
¼ Vanilla bean
200 grams Fresh cubed pineapple
1 gram Corn starch
5 grams Water
3 grams Dark rum

Preparation

Bring to boil pineapple juice, sugar and vanilla using a small sauce pan over medium heat.
Add cubed pineapple and cook for 20-25 minutes by stirring often.
When pineapple reach a tender texture, add the corn starch mixed with the water.
Cook for 1 minute to obtain a thick sauce.
Add dark rum.
Remove from heat and place on a small bowl under ice water to stop the cooking.

Pineapple Chips

Place pineapple on a baking sheet lined with parchment paper. Dry in 90°F oven for at least 90 minutes. Cool and transfer to an airtight container.

Assembly

Brush your plate with some of the wine plum sauce.
Place a small amount of the oatmeal streusel on top panna cotta to form a ring.
Place a good amount of the pineapple compote in the center.
Finish by adding the pineapple chip and fresh mint for the decoration.
For the cube panna cotta plated style see picture.