Creamy Lemon and White Chocolate + Hoegaarden

 

Creamy Lemon

&White Chocolate

panna cotta
with caramelized banana, coriander and vanilla

(12 servings)
(Created by Alexandre Bourdeaux

- Technical advisor - CHOCOLATE ACADEMY™ centre Belgium

& Charles Nouwen - Zythologist - AB InBev

 

 

 

 Ingredients:

380 g milk
4p. lemon zest
60 g gelatin (rehydrated)
200 g white chocolate
380 g half whipped cream

 

 

 

 

Caramelized banana with vanilla and coriander

Ingredients:

4 sliced bananas
400 g sugar
200 g cream
1 b. scraped vanilla bean
2 teaspoon of ground coriander

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.

 

Preparation:

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.

 

 

Preparation

 

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.