Pannacotta
- 250g Caramel 36%
- 148g Whole Milk
- 15g Glucose
- 3.5g Gelatin Pwder 200 bloom
- 17.5g Water (For Soaking Gelatin)
- 295g Whipping Cream
- Melt Caramelia in microwave. Rehydrate gelatin leaf in ice-water till soft, then squeeze out excess water. Boil the milk, add rehydrated gelatin and stir well. Gradually pour hot milk onto melted chocolate, stir continuously and create a perfect emulsion. Add the cold cream and mix well with a hand blender. Add the cold cream and mix well with a hand blender.
Exotic Compote
- 75g Fresh Mango (For Puree)
- 20g Fresh Banana
- 60g Fresh Mango (Diced)
- ¼ pc Lime Juice
- Blend mango and banana to puree. Cut mango into small pieces. Mix puree with mango and lime juice. Set aside.
Salted Caramel Pop Corn
- Pop corn kernel
- Butter
- Caster Sugar
- Fine Salt
- In a saucepan, melt butter and add corn kernel, turn on with high heat. When the first corn kernel pops, add sugar and cover the pan with lid, turn down the heat and move the pan. Sprinkle salt and pour pop corn onto tray to cool down.
Assembly and finishing
Spoon a table spoon of mango banana marmalade onto the set pannacotta. Before serving, place some salted caramel popcorn, freshly grate lime zest and chocolate on top.
