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Panacotta Coconut/vanilla , Strawberries , white chocolate and lime rice crispies


Recipe for around 6 glasses:


Panacotta Coco/vanille:

400g cream 35%

200g coconut "Purée" Ponthier

70g raw cane sugar

4 g gelatin powder 200 Bloom (PCB creation) or 2 gelatin sheet 200bloom

24g water

2 Vanilla bean Epices Mille saveurs


Prepare the gelatin mass (water + gelatin powder). If you are using gelatin leaves, soak them in plenty of cold water until they are soft and drain them when you use them.

Bring the cream, coconut puree, vanilla cut by half and scraped, and brown sugar to a boil. Add the gelatin mass or hydrated gelatin leaves. Mix and filter. Let cool so that the mixture is liquid but the vanilla remains in suspension. CAUTION If you pour your liquid too hot into your glasses, the vanilla will fall to the bottom. Pour into your glasses and allow to cool down to 4°C before placing your strawberry pieces.


White chocolate and lime rice krispies:

100g rice krispies

QS* white chocolate 31% Cémoi

1 lime zest


Temper the white chocolate to 29°C, then pour the sufficient amount*(QS) over the puffed rice so that it is coated with chocolate, add the lime zest and mix. Spread on baking paper to separate the rice .


Finition:

At the time of serving your guests, add the pieces of strawberries, or even red fruits if you like, then at the last moment add the white chocolate and lime rice krispies.





Feel free to replicate the recipe, and share it on your social networks by tagging @sweetsconsulting.off with the hashtag #lifeissweet .

I also put a link to the site that sells this beautiful vanilla from Madagascar: https://epices-millesaveurs.fr/




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