White Chocolate Panna Cotta, Brazil Nut Crumble and Satsuma

Kerrymaid

Kerrymaid

Standard Supplier 27th June 2016

White Chocolate Panna Cotta, Brazil Nut Crumble and Satsuma

White Chocolate Panna Cotta, Brazil Nut Crumble and Satsuma by Thomas Leatherbarrow

Ingredients

  • White Chocolate Panna Cotta:
  • X1 X2 X3
  • Kerrymaid Double 500g 1000g 1500g
  • Caster sugar 45g 90g 180g
  • Whole milk 175g 250g 500g
  • White Chocolate 100g 200g 400g
  • Gelatine Leaves 3 6 12
  • Brazil Nut Crumble:
  • X1 X2 X4
  • Brazil nuts 100g 200g 400g
  • Light Brown Sugar 150g 300g 600g
  • Plain Flour 150g 300g 600g

Method

White Chocolate Panna Cotta:
Bring to the boil, cream and milk and sugar.
Soak the gelatine.
Whisk in white chocolate once boiled.
Dissolve in gelatine.
Pass and leave to set in the blast chiller.
Brazil Nut Crumble:
Blend coarsely the nuts.
Mix all the ingredients together till combined.
Bake at 160°c 25 minutes.
Allow to cool.
Garnish the dish with fresh segments of satsuma and fine grated zest.

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