Fresh Water Chestnut Panacotta with Pecan nut and Honeycomb Recipe

 
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Fresh Water Chestnut Panacotta with Pecan nut and Honeycomb
How to make Fresh Water Chestnut Panacotta with Pecan nut and Honeycomb
  • Chef: Alok Verma - Executive Sous Chef - The Imperial New Delhi
  • Recipe Servings: 5
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

A healthy dessert option with a nutty twist. You wouldn't turn to anything else after this unique and delicious Panacotta recipe.

Ingredients of Fresh Water Chestnut Panacotta with Pecan nut and Honeycomb

  • 375 Ml Cooking cream
  • 150 Ml Milk
  • 175 Gram Chestnut puree
  • 1 Nos Orange rind
  • A pinch of Cinnamon powder
  • 7 Gram Gelatine Leaves
  • For Honeycomb:
  • 50 Gram Honey
  • 125 Gram Glucose
  • 15 Gram Baking soda
  • 325 Gram Sugar
  • 60 Ml Water

How to Make Fresh Water Chestnut Panacotta with Pecan nut and Honeycomb

1.Combine cream, milk, chestnut puree, orange rind, cinnamon powder in a sauce pan and bring to a boil over moderate heat.
2.Soak gelatine leaves in cold water for 2-3 mins or until soft. Drain the excess water and add to the milk mixture.
3.Strain mixture through a fine sieve in a jug and allow it cool. Then divide the mixture in to small glasses and refrigerate for 6-8 hours. Mix all the ingredients except baking soda.
4.Cook until the syrup turns light amber in colour.
5.Turn off the heat and quickly add baking soda. Stir well to combine. Pour the mixture in to the greased tin and allow it to cool.
6.Cut in to desired shape and serve with panacotta.
Key Ingredients: Cooking cream, Milk, Chestnut puree, Orange rind, Cinnamon powder, Gelatine Leaves, Honey, Glucose, Baking soda, Sugar, Water

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