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





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


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.



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.





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.