Milk-chocolate panna cotta, poached pear with lemon & ginger Coconut parfait | Le Laurea

Molteni

Chocolate panna Cotta:

2L of cream

300g of milk chocolate

18 gelatin sheets

  • Bring cream to a boil, add the gelatin sheets (soaked and softened in cold water prior), and pour over milk chocolate.

Sieve the mixture.

 

Poached Pear:

3L of water

1kg of sugar

400g lemon juice

90g ginger

10 Pears

  • Make the syrup (SUGAR WATER +), and blend with lemon juice and ginger.
  • Peel the pears poach them in the syrup for ~35 min (depending on the ripeness of the fruit).

 

Coconut Parfait:

150g egg yolks

140g sugar

100g water

350g coconut pulp

20g whipped cream

  • Boil water and sugar at 121 degrees Celsius and pour in egg yolks, whisking vigorously.
  • Add the coconut pulp and the whipped cream.
  • Pour into orb pan and freeze
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