Coffee Pannacotta Verrine
Ingredients
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Yield
verrinesUnit of Measurement
- Coffee Pannacotta
- 375 g whole milk
- 44 g PreGel Five Star Chef Pannacrema Coffee - 53676
- 125 g PreGel Five Star Chef Pronto Pannacotta (Cooked Cream) - 83514
- 375 g heavy cream
- Chocolate Crumble
- 100 g unsalted butter
- 100 g sugar
- 70 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 30 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- 100 g almond flour
- 1.5 g salt
- Hazelnut Air Cake
- 375 g egg whites
- 240 g egg yolks
- 240 g sugar
- 60 g all-purpose flour
- 4.8 g baking powder
- 270 g PreGel Five Star Chef Pannacrema Hazelnut - 53986
- 50 g Spanish olive oil
- Coffee Whipped Cream
- 20 g PreGel Five Star Chef Pannasú® (Powdered Whipped Cream Stabilizer) - 70208
- 250 g heavy cream
- 30 g finely ground coffee
- Coffee Hazelnut Nougatine
- 90 g sugar
- 1 g pectin NH
- 30 g milk
- 60 g glucose
- 75 g butter
- 50 g chopped hazelnut pieces
- 10 g finely ground coffee
- Coffee Gelato
- 1500 g whole milk
- 75 g heavy cream
- 270 g sugar
- 30 g PreGel Dextrose - Sweetening Agent - 83612
- 75 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 75 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 150 g PreGel Coffee Costa d`Oro Traditional Paste (Espresso) - 28072
Method of Preparation
Coffee Pannacotta
- Combine milk and PreGel 5-Star Chef Pastry Select™ Coffee Compound - 28046; heat to a high simmer.
- Pour the hot milk mixture over the PreGel 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream) - 312118 and whisk well to combine.
- Whisk in the heavy cream, blending well.
- Pour into desired verrine cup.
- Allow to set in refrigerator for at least 2 hours.
Chocolate Crumble
- Place all ingredients in a mixer with the paddle attachment; mix at low speed, slowly building to medium speed. Make sure not to overmix.
- Finish mixing by hand to create a smooth dough.
- Place in the refrigerator until firm.
- Using a roasting rack, crumble the dough and place on a lined sheet tray.
- Bake in convection oven at 325°F/163°C.
Hazelnut Air Cake
- Combine all the ingredients in a blender; blend well.
- Strain the mix.
- Pour into foam canister and charge with two chargers.
- Portion foam into a cup.
- Microwave for one minute.
- Remove from microwave and place directly in refrigerator to set the cake.
- Remove cake from cup and set aside for assembly.
Coffee Whipped Cream
- Combine PreGel Five Star Chef Pannasú® (Powdered Cream Stabilizer) - 70208 with the heavy cream and whip to medium peaks.
- Gently fold in the finely ground coffee powder.
- Set aside for assembly.
Coffee Hazelnut Nougatine
- In a saucepot, heat the milk, butter and glucose to a boil. Whisk in the sugar and pectin; cook, whisking continually, to 228°F/109°C; remove from heat.
- Stir in the chopped hazelnuts and ground coffee.
- Spread into desired mold to bake.
- Bake at 177°C/350°F until golden brown.
Coffee Gelato
- Mix all ingredients together.
- Blend with an immersion blender.
- Pasteurize the mix at 185°F/85°C.
- Pour into batch freezer and freeze according to machine instructions.
- Pipe into sphere mold and blast freeze.
- Remove from sphere mold and set aside for assembly.
Final Assembly
- After 2 hours of refrigeration, remove verrine cup with Coffee Pannacotta from refrigerator.
- Add a few Chocolate Crumble pieces to the verrine cup and pipe Coffee Whipped Cream in open spaces around the crumble.
- Top with pieces of Hazelnut Air Cake.
- Top with a disc or appropriate shape of Coffee Hazelnut Nougatine.
- Top with sphere of Coffee Gelato.
- If desired, add a pipette of Kahlua liqueur.