Burnt Honey Panna Cotta & Apricot Gelée with Spruce Tip Ice Cream, Sablé Breton & Compressed Moon Go
Ingredients for Burnt Honey Panna Cotta: • 240 grams heavy cream • 120 grams milk • 28 grams burnt honey • 4 grams sheet gelatin Method for Burnt Honey Panna Co
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Cooking tools:
- Ice cream maker
- Bench scraper
- Kitchen scale
- Instant-read thermometer
- Ramekin
- Fine-mesh sieve
- Measuring cup
- Saucepan
- Whisk
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Refrigerator
Ingredients
- 240 grams heavy cream
- 120 grams milk
- 28 grams burnt honey
- 4 grams sheet gelatin
- 1000 grams The Perfect Pureé Apricot Puree, thawed
- 200 grams sugar
- 8 grams sheet gelatin
- 48 grams water
- 170 grams european-style salted butter, cold
- 280 grams all-purpose flour
- 130 grams cup granulated sugar
- 2 egg yolks
- 6 large egg yolks
- 150 g sugar
- 1/8 teaspoon salt
- 720 ml half-and-half
- 28 g spruce tips
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