INSTRUCTIONS

For the panna cotta
In a saucepan, add OLYMPOS Almond Drink, keeping a small quantity, the sugar, the cinnamon, the salt and bring to a boil, stirring.
In a bowl, dissolve the corn flour with the remaining OLYMPOS Almond Drink.
Gradually add the corn flour mixture in the saucepan, mixing with a hand whisk.
Bring the mixture to a boil, remove from heat and transfer to a jug.

Divide the mixture into utensils of your liking, in portions of 120 g. Place the utensils in the refrigerator until the panna cotta thickens, for at least 4 hours.

Unmold the panna cottas in a plate and garnish with the caramelized pineapple, the pistachios and the grated chocolate couverture.

For the caramelized pineapple
Heat a frying pan over high heat, add the pineapple and saute until all the pieces are roasted evenly, for about 2 to 3 minutes.
Pour the sugar και stir with a ladle until the pineapple caramelizes.
Deglaze with the rum, add the water and cook for about 2 more minutes.
Lower the heat to minimum and add lemon zest and juice.

*Tip:     –Add a little olive oil to the panna cotta cream, after thickening and removing it from heat. It gives the cream an oilier and finer flavour.

-Serve the panna cotta in molds if you want to unmold on a plate or in bowls if you want to eat it from the bowl.