Opalys-Olive Oil Panna Cotta with Citrus Jam

Name: Opalys-Olive Oil Panna Cotta with Citrus Jam
Ingredients: 1.5 g silver gelatin sheets; 6 g silver gelatin sheet; 50 g water (for the syrup); 50 g water (for the syrup); 50 g isomalt; 100 g olive oil; 75 g feulleitine flakes; 50 g green pistachio, toasted, ground; 100 g Valrhona Opalys white chocolate, 33%, melted; 60 g unsalted butter, melted; 3 oranges, peeled; 1 lemon, peeled; 1 grapefruit, peeled; 28 g honey; 28 g granulated sugar (US); 8 g pectin NH; 7 g invert sugar; 7 g glucose; 130 g Valrhona Bahibe milk chocolate, 46%; 225 g heavy cream / double cream, cold; 225 g heavy cream / double cream, cold; Valrhona Guanaja dark chocolate, 70%

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Opalys Olive Oil Panna Cotta

1.5 g silver gelatin sheets
145 g heavy cream / double cream

Dessert

Method

Opalys Olive Oil Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring heavy cream and sugar to a boil. Add gelatin and stir to dissolve.
Place chocolate into a medium size bowl. Pour hot cream mixture over chocolate and whisk until smooth. Add olive oi