Lemon and white chocolate pannacotta

Comfort food in a dessert dish: that's what this recipe is about. The flavours are white chocolate and caramelised banana. Lemon zest freshens up the palate. A simple preparation that brings great pleasure. It can be served with a white beer boasting slightly acidic hints to complete the sensory experience.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  • Charles Nouwen - Global Director Product Exploration & Development chez AB-Inbev Belgium

Lemon and white chocolate panna cotta

Ingredients Preparation
  • 380g
    milk
  • 4piece(s)
    lemon zest
  • 60g
    rehydrated gelatin
  • 200g
    CW2
  • 380g
    half whipped cream 35%

Boil the milk, remove from heat and add the lemon peel. Let it steep. Melt the white chocolate, mix in the gelatin and emulsify. When it reaches 35°C, add the cream. Pour into individual glasses and allow it to set by cooling down in the fridge.

Caramelized banana with vanilla and coriander

Ingredients Preparation
  • 4piece(s)
    sliced banana
  • 400g
    sugar
  • 200g
    cream
  • 1As needed
    grated vanilla bean
  • 2spoon(s)
    coriander powder

Boil the cream with vanilla and coriander. Make a dry caramel with the sugar,
deglaze with the cream and add the banana slices. Cook until the banana is soft, but has maintained its shape.

Food pairing

Wheat beer + white chocolate = a perfect marriage of flavors. This dessert has a balance that ideally reflects the characteristics of the beer. White chocolate, soft and creamy, plus lemon and ground coriander seeds are a clear reflection of Hoegaarden. The delicate notes of banana appear in the beer in a more straightforward manner, yet the overall taste remains fresh and balanced.

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