Two-tone panna cotta

10/01/2015 18:27:25

Two-tone panna cotta

A sliced dessert, cream and chocolate 

Preparation time: 25 minutes

INGREDIENTS

FOR 8/10 SERVES

FOR THE WHITE PANNA COTTA

  • 300 g milk
  • 300 g cream
  • 140 g sugar
  • 1 sachet vanilla flavouring

FOR THE CHOCOLATE PANNA COTTA

  • 450 g milk
  • 225 g cream
  • 180 g sugar
  • 40 g cocoa powder
  • 22 g leaf gelatin
  • 2 tablespoons rum

FOR THE DECORATION

  • Grated dark chocolate
  • Whipped cream and spreadable chocolate cream as required
  • Almond oil for mould

PREPARAZIONE

FOR THE WHITE PANNA COTTA

  1. Place the milk, cream and sugar into a saucepan
  2. Boil for 1 minute, then remove from the heat and add the vanilla flavouring
  3. Add the leaf gelatin, previously soaked in cold water and then squeezed out well
  4. Pour the mixture into a bowl and leave to cool before pouring into the mould (which should have been lightly greased with the almond oil), then place on a flat plate
  5. Place in the fridge to solidif

FOR THE CHOCOLATE PANNA COTTA

  1. Dissolve the sifted cocoa powder in the cold milk, then add the sugar and the cream
  2. Mix and then boil for 2-3 minutes
  3. Add the rum and then the leaf gelatin, previously soaked in cold water and then squeezed out well
  4. Leave to cool, but not to solidify, then pour the chocolate panna cotta on to the white panna cotta
  5. Return to the fridge to set

DECORATION

  1. Remove gently from the mould on to the plate, sprinkle with the grated dark chocolate
  2. Cut into slices, then using the whipped cream and the chocolate spread in separate cones, pipe on cats, some smiling, some sleeping
  3. Leave to rest at room temperature for 10-15 minutes before serving


This recipe has been created for us by www.quado.it

 

 

 

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