Chef Aabhas Mehrotra, executive chef at Sorrentina by Foodhall, aspires to make his kitchen a zero per cent waste kitchen and to start with, his favourite sweet recipe Keto Burnt Panna Cotta, a star on Sorrentina’s menu.
Ingredients:
For Burnt Butter:
- Butter – 120 gm
- Milk Powder – 30 gm
For Panna Cotta:
- Heavy Cream – 190 ml
- Milk – 70 ml
- Erytherol – 50 gm
- Gelatin – 4 gm
For Garnish:
- 80% Dark Chocolate – 30 gm
- Almond Flakes – 60 gm
- Mixed Berries – 30 gm
Method:
For Burnt Butter:
- Add the butter into the pan and let it melt on slow heat, add in the milk
solids/powder and slightly toast them in the warm butter. - Strain the milk solids and reserve them to add in the Panna Cotta later.
For Panna Cotta:
- Heat the heavy cream till 65 degree, and take it off the flame or off heat.
- Add in the milk and erytherol in the heavy cream and let the temperature drop
till 45 degrees - Once the mixture is cooled and the gelatin sheets, which were already bloomed
in the cold water - BLOOMING – Activation of gelatin sheets in cold water for about 2 minutes.
- Garnish the Panna Cotta with toasted almonds, berries and dark chocolate.
Recipe Credit: Chef Aabhas Mehrotra, Sorrentina
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