Raspberry Panna Cotta and Warm White Chocolate Foam recipe - KPTV - FOX 12

Raspbery Panna Cotta and Warm White Chocolate Foam recipe

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Recipes courtesy of Chef Jeff McCarthy (mrjeffmccarthy.com)

Caramel Popcorn Tuile

 

2 cups sugar

3 cups popped popcorn

Sea salt to taste

 

1.     Dry caramel, pour out, set and grind

2.     Dry popcorn in oven 10 minutes in a low oven, grind to a powder

3.     Spread sugar powder into an even, 1/8 inch thick layer, evenly coat that with popcorn powder

4.     Bake until caramel melts, then cool and break into pieces

 

 

 Raspberry Panna Cotta

350 g raspberry puree

350 g heavy cream

Vanilla bean scraped

100 g sugar (to taste)

7 sheets gelatin (bloomed)

 

Bloom gelatin in cold water, drain

Scale the heavy cream into a sauce pot and add the vanilla bean, cover and steep thirty minutes

Strain out vanilla and add bloomed, drained gelatin. Whisk thoroughly to melt gelatin

Pour the panna cotta into desired mold and chill until set

 

 

Warm White Chocolate Foam

265 g heavy cream

1.5 g agar agar

100 g white chocolate

6 egg whites

1.     Heat the heavy cream to scald, whisk in the agar and boil 1 minute

2.     Pour over white chocolate and chill thoroughly

3.     Blend the chilled/hard mass in a blended until smooth and creamy to make a fluid gel

4.     Whip the egg whites to soft peaks and fold then fold them into the fluid gel

5.     Transfer to a siphon and charge with 1 cartridge. Set in hot tap water (130) to warm through

 

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