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Caramel Pannacotta with Blond Chocolate Mounted Ganache

We present a creation that combines sophistication and technique: the Caramel Pannacotta with Blond Chocolate Mounted Ganache. In this recipe we emphasize the use of Pro Pannacotta (iota)a gelatin of vegetable origin that transforms the traditional pannacotta experience.

Pro Pannacotta (iota) offers a soft and elastic texture, with the unique ability to become fluid under agitation and return to its original gelatin form. This gelling agent is especially effective in liquids containing calcium, ensuring a perfect consistency and a flawless finish in each serving.

The recipe is complemented by an exquisite walnut streusel sponge cake, which adds a crunchy touch and deep flavor, while the white chocolate ganache adds an irresistible smoothness. To top it all off, a Trehalose-enriched caramel topping provides a balanced sweetness.

Caramel Pannacotta with Blond Chocolate Mounted Ganache

Ingredients

Caramel pannacotta with blond chocolate whipped ganache
- 125g -
  Creamy caramel
- 30g -
  Walnut streussel sponge cake
- 30g -
  Whipped blond chocolate ganache
- q/sg -
  Trehalose Caramel
- 5g - Cantonese pecans
- q/s -
  Chocolate 70%.
Creamy caramel
- 250g -
  35% fat cream
- 50g -
  Milk
- 100g -
  Trehalose candy
- 0,7g - Pro pannacotta (iota)
- 0,7g - Guar Gum
- 5g -
  Vanilla extract
Walnut streussel sponge cake
- 90g -
  Loose flour (1)
- 90g -
  Walnut flour (1)
- 225g -
  Icing sugar
- 225g -
  Egg whites
- 80g - Walnut paste
- 3g -
  Baking powder STD
- 100g -
  Loose flour (2)
- 100g -
  Butter 82% (1)
- 100g - Brown sugar
- 80g -
  Butter 82% (2)
- 100g -
  Walnut flour (2)
Whipped blond chocolate ganache
- 825g -
  35% fat cream
- 325g -
  Blond chocolate 35%.
- 3g - Guérande flower of salt
Trehalose candy
- 700g - Trehalose
- 300g - Liquid glucose 40DE

Prepared by

Creamy caramel
1. Mix on one side the trehalose caramel powder with the guar gum and the pro-panacotta.
2. Add it to the cream with the milk and the vanilla extract at 40ºC. Mix well and bring to a boil.
3. Mash and pour into the mold. Allow to gel.
Walnut streussel sponge cake
1. In a bowl mix the flour 2 with the walnut flour 2 and the butter 1 and work by hand until a crumbly texture is obtained.
2. Add the brown sugar and continue working until an even texture is obtained. Chill the dough wrapped in plastic wrap.
3. In a separate bowl, mix the flour 1 with the walnut flour 1, the icing sugar and the baking powder.
4. Add the egg whites and stir well with a whisk.
5. Add the pure nut paste and the butter melted at 40ºC and continue stirring until well integrated.
6. Spread on a 30X40cm plate and grate the walnut crumble on top. Bake at 175ºC for 14 minutes.
Whipped blond chocolate ganache
1. Boil the cream with the salt and pour over the chocolate.
2. Blend for one minute and store in the refrigerator for 12 hours. To assemble.
Trehalose candy
1. Cook the glucose until a dark blond color is obtained.
2. Then add the trehalose and cook until the caramel has a dark blond color.
3. Allow to cool and grind to a very fine powder.
Assemblage of caramel pannacotta with blond chocolate ganache
1. Place on the base the sponge cake cut with the same mold as the pannacotta. Top with the caramel cream.
2. Next, the whipped blond chocolate ganache.
3. Garnish with chocolate and Cantonese pecan nut pieces.