Dessert

Ají Amarillo Panna Cotta with Burnt Honey, Crispy Quinoa & Candied Lemon

Name: Ají Amarillo Panna Cotta with Burnt Honey, Crispy Quinoa & Candied Lemon
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 2 servings
Ingredients: 200ml heavy cream; 100ml whole milk; 1 tbsp ají amarillo paste; 1 tsp lime zest; 2 gelatine leaves (or ½ tsp powdered gelatin); 2 tbsp sugar (for panna cotta); ⅓ cup honey (for burnt-honey topping); ¼ cup toasted quinoa; 2 tbsp sugar (for quinoa brittle); 1 tbsp butter (for brittle); 1 lemon, for candying & zest; 2 tbsp water (for candying); 3 tbsp sugar (for candying lemon); 1 tbsp cilantro oil or thin drizzle of neutral oil infused with cilantro; sea salt

A delicate, creamy panna cotta infused with ají amarillo paste and lime zest—subtle fruity spice folded into silky cream. Topped with dark, nearly-burnt honey and a crunchy quinoa brittle, finished with candied lemon peel and a whisper of cilantro oil. Warm spice against creamy sweetness, crispy texture, and a finish of tart citrus and herbal brightness. Peruvian flavors transformed into an elegant, modern dessert.

857calper serving 11gprotein 92gcarbs 53gfat 25min prep 8min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this