VANILLA PANA COTTA TOPPED WITH PINEAPPLE COMPOTE
 

VANILLA PANNA COTTA TOPPED WITH PINEAPPLE COMPOTE

An original recipe by: Guillemette Auboyer
Yield:MAKES 6 PANNA COTTA
Difficulty: Medium
 

INGREDIENTS

PANACOTTA:
500ml Heavy cream 36%
2g Agar Agar
70g Sugar
1 NOROHY MADAGASCAR VANILLA BEAN

COMPOTE:
1/2 Pineapple
1 Juice of 1 lemon
50g Sugar

 

INSTRUCTIONS

 
ASSEMBLY, FINISHING & PLATING:
  • Prepare the pineapple compote: Peel and finely dice the pineapple.
  • Cook it on a low heat in a small saucepan along with the sugar and lemon juice for approx. 10 minutes or until the pineapple is very soft.
  • Leave to cool, then mix in a food processor.
  • Prepare the panacotta: Put the cream, agar-agar and split and scraped vanilla bean in a large saucepan and bring it to a boil, stirring all the while. Take it off the heat.
  • Incorporate the sugar, remove the vanilla bean and pour the cream into small glasses.
  • Leave to set in the refrigerator for at least 2 hours.
  • When you are ready to serve, spread the pineapple compote over the panacottas.