Browned Butter Panna Cotta - Chef Recipe by David Dellai

Browned Butter Panna Cotta - Chef Recipe by David Dellai


300mL cream
300mL milk
1 batch browned buttermilk powder
80g castor sugar
2 leaves gold strength gelatin

Browned buttermilk powder:

90g full cream milk powder
250g unsalted butter

Caramelised pineapple:

1 pineapple
400g caster sugar
100mL water

Pineapple caramel gel:

100mL pineapple caramel
1g agar agar powder

Pink pepper corns
Freeze-dried pineapple pieces to garnish (you can buy these)


Browned buttermilk powder:

Place butter in a medium-sized pot and melt on a low heat. Keep stirring until it begins to foam and go nutty brown in colour.

Add milk powder and continue to whisk until it becomes a dark golden, brown colour. It should begin to smell like hot buttered toast.

Strain the mixture and reserve the butter toasted milk powder. It is best to let it cool down on a paper towel, preferably overnight.

Once cooled down, infuse the browned butter with the milk at about 80 C for 20 minutes. Then strain through a fine mesh sieve and reserve for the panna cotta.

Bloom gelatin by soaking in cold water.

Add cream and sugar to a medium-sized pot and bring up to a simmer, stirring continuously. Once at simmering point, remove from heat.

Strain the softened gelatin and add to hot cream mixture, stir until dissolved.

Strain the cream mixture through a fine mesh sieve into a bowl.

Add the browned buttermilk to the cream mixture and stir occasionally. Allow to cool to room temperature.

Transfer to the desired mould and set in the fridge overnight.

Caramelised pineapple:

Peel and core pineapple and cut into wedges, place in a medium-sized metal bowl.

Make a slurry with the sugar and water in a small pot and make a caramel up to 185 C.

When the caramel has hit temperature, pour over pineapple wedges and allow to cool naturally.

Once cool, strain off the pineapple and reserve caramel for the pineapple caramel gel.

Pineapple caramel gel:

Add pineapple caramel and agar agar to a small pot, whisk on a medium heat until it reaches 90 C.

Allow to cool in the fridge and set like hard jelly.

Once set, blitz in a food processor until it becomes like a puree.

Grind pink peppercorns in a mortar and pestle until they become a medium to fine powder.

To plate:

Turn panna cotta out onto a plate, dress with wedges of pineapple and drops of caramel gel. Sprinkle pink peppercorns, freeze-dried pineapple pieces and edible flowers around the plate.

Recipe provided by Il Bacaro

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