Olive Oil Panna Cotta by Amanda Pallagi Naim | Pastry Arts

Name: Olive Oil Panna Cotta by Amanda Pallagi Naim | Pastry Arts
Ingredients: 80 g almond flour; 80 g all-purpose flour; 80 g browned butter; 80 g granulated sugar; 3 g salt; 360 g sliced almonds, toasted; 200 g granulated sugar; 90 g honey; 2 tsp baking soda; 800 g pinot noir; 400 g Madeira wine; 1 cinnamon stick; Zest of 1 lemon; Zest of 1 orange; 6 Bosc pears, peeled, cored and quartered; 225 g milk; 225 g heavy cream; 75 g egg yolks; 30 g granulated sugar; 5 g gelatin sheets, bloomed; 330 g milk chocolate 36%; 100 g balsamic glaze; Micro greens; Olive oil

pastryartsmag.com

A panna cotta with a slight savory flavor that's paired with the sweetness of poached pears & the pop of acidity from the balsamic cremeux - a fall delight.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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