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2 Recipes steps


    500 ml liquid cream
    2 g agar agar
    70 grams of sugar
    1 pod of NOROHY vanilla bean from Madagascar

    1/2 pineapple
    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

Vanilla Panna cotta with pineapple compote