Rum Panna Cotta with Lime Gelée, Cilantro Granité, Crystallized Macadamias and Jalapeño Sherbet
For the Pineapple Chili Compote:
Mix all ingredients together thoroughly, allowing time for flavors to marry.
For the Cilantro Granité:
Blanch the cilantro in a pot of boiling, salted water. Ring out any excess. Make a simple syrup with the sugar and water. Blend the simple syrup and blanched cilantro. Strain and freeze to form a granité.
For the Jalapeño Sherbet:
Over medium heat, steep the jalapeños with the water, cream, glucose, and sugar for 10 minutes.
Remove 3 halves of the jalapeno, or taste and adjust heat. Blend the mixture and add xanthan gum. Strain and cool. Spin in a Carpigiani ice cream machine for about 7 minutes.
For the Crystallized Macadamias:
Toast the nuts for about 6 minutes at 350°F. Combine the brown sugar and enough water to make a wet sand and cook in a medium pot until it reaches 330°F. Add warm macadamias. Stir constantly until sugar crystallizes. Pour over a Silpat and let cool.
For the Lime Gelée:
With a microplane, zest all the limes; juice all of the zested limes. In a medium pot, add sugar, water, lime juice, and vanilla. Heat until sugar dissolves. Add gelatin leaves to dissolve. Cool in an ice bath.
For the Rum Panna Cotta:
Cook sugar to caramel stage. Add 100 grams rum and cook off the alcohol. Add the cream and milk. Heat until the sugar fully dissolves. Add the rest of the rum and the gelatin leaves to dissolve. Cool in an ice bath.
To Assemble and Serve:
Mold the rum panna cotta in 6 to 8 rocks glasses. Let it set in the fridge for about 10 to 15 minutes. Pour the lime gelée on top of the panna cotta. Let it set for another 10 to 15 minutes.
Scrape the cilantro granité and place it right on top of the gelée. Next add a tablespoon of the pineapple compote. Roughly chop the macadamia nuts and place about a teaspoon on top of the compote. Finish with a quenelle of the jalapeno sherbert and micro cilantro.
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