Lemon and white chocolate pannacotta

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
Charles Nouwen - Global Director Product Exploration & Development chez AB-Inbev Belgium

level 1

Comfort food in a dessert dish: that's what this recipe is about. The flavours are white chocolate and caramelised banana. Lemon zest freshens up the palate. A simple preparation that brings great pleasure. It can be served with a white beer boasting slightly acidic hints to complete the sensory experience.

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Recipe components

Callebaut® ingredients

Lemon and white chocolate panna cotta

Ingredients	Preparation
380g milk 4piece(s) lemon zest 60g rehydrated gelatin 200g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - CW2 - 5kg Block 380g half whipped cream 35%	Boil the milk, remove from heat and add the lemon peel. Let it steep. Melt the white chocolate, mix in the gelatin and emulsify. When it reaches 35°C, add the cream. Pour into individual glasses and allow it to set by cooling down in the fridge.

Caramelized banana with vanilla and coriander

Ingredients	Preparation
4piece(s) sliced banana 400g sugar 200g cream 1 grated vanilla bean 2spoon(s) coriander powder	Boil the cream with vanilla and coriander. Make a dry caramel with the sugar, deglaze with the cream and add the banana slices. Cook until the banana is soft, but has maintained its shape.

Food pairing

Wheat beer + white chocolate = a perfect marriage of flavors. This dessert has a balance that ideally reflects the characteristics of the beer. White chocolate, soft and creamy, plus lemon and ground coriander seeds are a clear reflection of Hoegaarden. The delicate notes of banana appear in the beer in a more straightforward manner, yet the overall taste remains fresh and balanced.