Dessert

Lucuma & Kiwicha Panna Cotta with Candied Ají Amarillo Oil & Crispy Toasted Quinoa Tuile

Name: Lucuma & Kiwicha Panna Cotta with Candied Ají Amarillo Oil & Crispy Toasted Quinoa Tuile
Prep time: 16 min
Cook time: 14 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup heavy cream; ½ cup whole milk; ¼ cup lucuma powder; ¼ cup kiwicha (amaranth grains), toasted; 1 teaspoon vanilla extract; 0.25 teaspoon unflavored gelatin; 1 tablespoon cold water; pinch sea salt; ¼ cup honey; 2 tablespoons neutral oil; 1 ají amarillo pepper, seeded and chopped; ¼ teaspoon red chili flakes; 2 tablespoons quinoa grains; 2 tablespoons melted butter; 1 tablespoon honey; pinch sea salt

A silken panna cotta infused with Peruvian lucuma (golden egg fruit) and toasted kiwicha (amaranth), set with gelatin and finished with candied ají amarillo oil that adds a subtle heat and caramel sweetness. Served with a delicate crispy toasted quinoa tuile that shatters between the teeth.

1097cal 12gprotein 99gcarbs 73gfat 16min prep 14min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Gluten-Free Recipes Healthy Dessert Recipes Vegetarian Dessert Recipes Gluten-Free Dessert Recipes 30-Minute Meals Quinoa Recipes