CHPO Recipes: Pannacotta Brulée

chpo recipes Pannacotta Brulée

Time for a new recipe! This dessert will finish off our first three course menu. Enjoy!

Pannacotta Brulée
Vanilla and lime

Ingredients 6 servings
1 L heavy cream
6 gelatine leaves
2 limes, squeezed into juice
250 ml sugar
1,5 tablespoon vanilla sugar
Sugar for caramelizing

Place the cream, sugar and lime into a pan and bring to a simmer. Soak the gelatine leaves in a little cold water until soft. When the cream mixture starts to boil, take it off the heat and add the gelatine leaves. Stir until the gelatine has dissolved. Brush 6 ramekins with water and sugar the edges. Pour the cream mixture into the ramekins and refrigerate for 4-6 hours. When set, cover with a thin layer of sugar and use a blowtorch to caramelize it. Hold the flame just above the sugar and keep moving in circles until caramelized. Repeat with another layer of sugar. Serve with a shot of espresso.

Share this post