Servings: 6 SERVINGS OF PANNACOTTA
2 Recipes steps
FOR THE PANNACOTTA
500 ml liquid cream
2 g agar agar
70 grams of sugar
1 pod of NOROHY vanilla bean from Madagascar
FOR THE COMPOTE
1 lemon juice
50 grams of sugar
Prepare the pineapple compote: Peel the pineapple and cut into small cubes
Cook the pineapple cubes in a small saucepan over low heat with the sugar and lemon juice for about 10 minutes until tender.
Let cool, then blend.
Prepare Pannacotta: Place cream, agar-agar and the split and scraped vanilla bean in a large saucepan and bring to a boil, stirring constantly, then remove from heat.
Add the sugar, remove the vanilla bean and pour the cream into dessert glasses.
Leave to set in the fridge for at least 2 hours.
To serve, spread the pineapple compote over the panna cotta.
To serve, spread the pineapple compote over the panna cotta