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Vanilla and pineapple panna cotta

Vanilla and pineapple panna cotta


These delicious panna cottas are so easy to make with just a few simple ingredients.

Makes 6 panna cottas

For the panna cotta

Ingredients

500ml heavy cream 36%

2g Sosa agar agar

70g sugar

1 bean Norohy Madagascan vanilla bean

Method

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.

For the compote

Ingredients

½ pineapple

1 juice of lemon

50g sugar

Method

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.

Finishing and plating

Method

When you are ready to serve, spread the pineapple compote over the panna cottas.

Recipe courtesy of Norohy

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