GOLF KITCHEN RECIPE: KEY LIME PANNA COTTA Recipe by Callie Meyer, Executive Pastry Chef at Wycliffe Golf & Country Club, Wellington, Florida

 

KEY LIME PANNA COTTA

Recipe by Callie Meyer, Executive Pastry Chef at Wycliffe Golf & Country Club, Wellington, Florida.

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia.

Yields 12

Ingredients

Key Lime Curd
4 ounces Key Lime Juice
4 ounces Sugar
4 ounces Egg Yolks
1/2 sheet of Gelatin (bloomed)
1 ounce Butter

Vanilla Panna Cotta
16 ounces Milk
16 ounces Heavy Cream
6 ounces Sugar
7 sheets Gelatin (bloomed)
2 teaspoons Vanilla Paste

Mirror Glaze
4 1/2 ounces Water
8 ounces Water
8 ounces Glucose
8 ounces White Chocolate
10 sheets Gelatin (bloomed)
6 ounces Sweetened Condensed Milk
Green Food Coloring

Key Lime Mousse
4 ounces Key Lime Juice
4 ounces Egg Yolks
4 ounces Sugar
8 ounces Cream (whipped)

Graham Cracker Crunch
2 cups Graham Crackers
4 ounces Butter
1/4 cup Sugar

Garnish
Micro Mint
Raspberries (fresh)
Raspberry Coulis
Crisp Meringue Rosettes

Preparation

Key lime Curd

Whip sugar and egg yolks until thick.

Heat Key Lime juice and temper into the egg mixture.

Place mixture over a double boiler and cook until thickened.

Add bloom gelatin and butter.

Strain through a fine mesh strainer.

Poor curd into small silicon domes and freeze.

Vanilla Bean Panna Cotta

Bring cream, milk and sugar to a simmer and add bloom gelatin strain.

Add vanilla paste and pour halfway full into Silkomart Samurai mold. Chill.

Add frozen Key Lime curd insert, pour remaining Panna Cotta over top and freeze.

Mirror Glaze

Boil water sugar and glucose.

Add bloom to gelatin.

Pour mixture over chocolate and add con- densed milk.

Add a few drops of green food coloring to desired color. Chill.

Key Lime Mousse

Temper warm Key Lime juice into sugar and egg mixture.

Place mixture over a double boiler and cook until thick. Chill.

Fold in whipped cream.

Place in piping bag with small star tip and chill.

Graham Cracker Crunch

Mix together graham crackers, melted butter and sugar and place on sheet tray lined with parchment.

Bake in a 325º oven until toasty, about 10 minutes.

Assembly

Unmold Panna Cotta.

Over a wire rack, glaze the Panna Cotta with the warmed mirror glaze.

Plate Panna Cotta with graham cracker crunch, Raspberry Coulis and crispy meringues.

Garnish with micro mint and the fresh raspberries.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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