Frédéric Bau, École du Grand Chocolat Valrhona

Bittersweet Chocolate Panna Cotta with Thai-Style Lemongrass Foam

Name: Bittersweet Chocolate Panna Cotta with Thai-Style Lemongrass Foam
Prep time: 1 h 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 4 ⅔ oz. (130 g) bittersweet chocolate, 60 percent cocoa; 4 ⅔ oz. (130 g) bittersweet chocolate, 60 percent cocoa; 1 ¼ cup (300 ml) whipping cream; ⅔ cup (150 ml) pineapple juice; 14 oz. (400 g) fresh pineapple; 1 tablespoon (15 ml) brown rum; 2 cups (500 ml) whole milk; 2 cups (500 ml) whole milk; ¼ cup (1 ¾ oz./50 g) granulated sugar; ¼ cup (1 ¾ oz./50 g) granulated sugar; 3 sticks lemongrass; ½ vanilla bean; 2 sheets (4 g) gelatin; ½ cup (120 ml) unsweetened coconut milk

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Bittersweet chocolate panna cotta

2 sheets (4 g) gelatin
4 ⅔ oz. (

Europe
Asia
Italy
Thailand
Dessert
Mediterranean
Southeast Asia
Microwave

Method

A day ahead, prepare the bittersweet chocolate panna cotta. Soften the gelatin in a bowl of very cold water. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Bring the milk and cream to the boil. When the gelatin has softened, wring out the water and dissolve it in th