Chichifoofoo® Baking & Salsa Show Episode 6- Vanilla Pineapple Panna Cotta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract is easier to find and less expensive than vanilla beans.

Cut the vanilla bean in half and scrape out the seeds.

Put the gelatin sheets in ice water to bloom.

In a saucepan, combine heavy cream and the scraped vanilla bean, and bring to a simmer.

Add the bloomed gelatin to the simmering cream and stir until melted.

Add granulated sugar to the mixture and stir until dissolved, then turn off the heat.

Strain the mixture into a bowl to remove the vanilla bean pieces.

Pour the panna cotta mixture into serving glasses and let it sit at room temperature for 5 minutes.

Refrigerate the panna cotta for at least 4 hours or place in the freezer for 30 minutes to speed up the setting process.

Prepare the oatmeal streusel by mixing brown sugar, oats, all-purpose flour, baking powder, baking soda, and a pinch of salt in a bowl.

Add melted butter to the dry ingredients and mix until crumbly.

Chill the streusel mixture in the fridge for 10 minutes.

Bake the streusel at 325°F for 10-12 minutes until golden brown.

Prepare the pineapple compote by cooking diced pineapple with pineapple juice and granulated sugar for 25 minutes.

Add a mixture of cornstarch and water to the compote to thicken it.

Stir in dark rum into the compote and let it cool.

To plate, add the streusel to the plate, then spoon the pineapple compote on top, and garnish with pineapple chips and additional vanilla bean for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens