HomeRecipesOlive Oil Panna Cotta by Amanda Pallagi Naim

Olive Oil Panna Cotta by Amanda Pallagi Naim

This panna cotta has a slightly savory flavor and despite the richness from the olive oil, it still feels light, which I love. Paired with the sweetness from the poached pears and the pop of acidity in the balsamic cremeux, it’s the perfect introduction to fall.

Yield: 10 servings

Olive Oil Panna Cotta

  • 5 g gelatin sheets
  • 435 g heavy cream
  • 75 g granulated sugar
  • 250 g white chocolate 33%
  • 150 g high quality olive oil
  1. Bloom gelatin and set aside.
  2. In a small saucepot, heat the cream and sugar until boiling. Add gelatin and dissolve. Pour into a small bowl over white chocolate and stir to melt. Add olive oil last and emulsify with a hand blender. Pour into desired silicone molds and freeze.

Honey Cremeux

  • 1 gelatin sheet
  • 60 g honey
  • 250 g heavy cream
  • 65 g egg yolks
  • 30 g granulated sugar
  • Pinch of salt
  1. Bloom gelatin and set aside. In a small saucepot, heat the honey until it reaches a dark amber color. Add the cream and bring to a boil.
  2. Combine the egg yolks and sugar in a small bowl, and slowly temper them into the hot honey mixture. Cook to 179˚F. Add gelatin and stir to dissolve. Add salt off the heat. Refrigerate until completely cool. Fill piping bag fitted with desired piping tip.

Almond Streusel

  • 80 g almond flour
  • 80 g all-purpose flour
  • 80 g browned butter
  • 80 g granulated sugar
  • 3 g salt
  • 360 g sliced almonds, toasted
  1. Mix first four ingredients together in a stand mixer fitted with paddle attachment, until just combined. Add salt and mix. Spread onto baking sheet and bake at 325˚ F, stirring every 10 minutes, until light golden brown.
  2. Add toasted almonds last.

Honey Comb

  • 200 g granulated sugar
  • 90 g honey
  • 2 tsp baking soda
  1. Combine sugar and honey in a small pot and heat until boiling and sugar is completely dissolved. Turn off heat and rapidly stir in the baking soda. Immediately pour onto a baking sheet lined with a Silpat and let cool completely. Break up and store in an airtight container.

Poached Pears

  • 800 g pinot noir
  • 400 g Madeira wine
  • 1 cinnamon stick
  • Zest of 1 lemon
  • Zest of 1 orange
  • 6 Bosc pears, peeled, cored and quartered
  1. Combine all ingredients in a medium saucepot. Cover mixture with parchment paper directly on top of the liquid to keep pears submerged. Cook at a simmer until knife is inserted easily into the pears. Allow to cool and store in poaching liquid. Slice when ready to use.

Milk Chocolate Balsamic Cremeux

  • 225 g milk
  • 225 g heavy cream
  • 75 g egg yolks
  • 30 g granulated sugar
  • 5 g gelatin sheets, bloomed
  • 330 g milk chocolate 36%
  • 100 g balsamic glaze
  1. In a small saucepot, bring the milk and cream to a boil.
  2. Combine the egg yolks and sugar in a small bowl and slowly temper into the milk mixture and cook to nappé stage. Add the drained gelatin off the heat and dissolve.
  3. Pour over chocolate and emulsify using a hand blender. Add the balsamic glaze last. Store covered in cooler until ready to use.


  • Micro greens
  • Olive oil
  1. Pop out panna cotta from mold and place on desired plate. Pipe kisses of Honey Cremeux randomly on plate in 3 or 4 places. Thinly slice the pears and place slices leaning on Honey Cremeux and panna cotta for height. Sprinkle a small pile of Almond Struesel next to each Honey Cremeux kiss and in front of the panna cotta. Quenelle the Chocolate Cremeux onto the pile of struesel in front of the panna cotta. Break the Honey Comb into shards and place a few throughout the dish. Drizzle with olive oil and garnish with micro greens.
Amanda Pallagi Naim
Amanda Pallagi Naim
Amanda Pallagi Naim is the Executive Pastry Chef at the Arborist, Four Seasons Hotel in Austin Texas.