Lemon and white chocolate pannacotta

Comfort food in a dessert dish: that's what this recipe is about. The flavours are white chocolate and caramelised banana. Lemon zest freshens up the palate. A simple preparation that brings great pleasure. It can be served with a white beer boasting slightly acidic hints to complete the sensory experience.

Level:: Easy
Makes:: Recipe for 12 servings

380 g

milk
4 piece(s)

lemon zest
60 g

rehydrated gelatin
200 g

Callebaut White Chocolate - CW2 - 5kg Block
380 g

half whipped cream 35%

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.

4 piece(s)

sliced banana
400 g

sugar
200 g

cream
1

grated vanilla bean
2 spoon(s)

coriander powder

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.

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.