Gastronomixs

Chocolate panna cotta

A great basic ingredient in a dessert, e.g. with chocolate and banana. It has a lovely texture and can be moulded into any shape.

Creation by Koen Betjes, National Youth Team of the Dutch Chefs' Guild.

Chocolate panna cotta

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Ingredients

8

g

gelatine leaves

450

g

cream

85

g

sugar

80

g

chocolate drops

Preparation method

  • Soak the gelatine in cold water.
  • Pour the cream into a small saucepan and add the sugar.
  • Heat it at a low temperature for approx. 10 minutes until the sugar has dissolved.
  • Melt the chocolate and bring the cream to the boil.
  • Remove the cream from the heat and mix with the chocolate.
  • Dissolve the gelatine in the cream and chocolate mixture.
  • Pour the panna cotta into your chosen moulds or in a container so that you can cut out forms later. Let it cool down briefly and then refrigerate for 3-4 hours.

Serving suggestions

  • A great basic ingredient in a dessert or an amuse-bouche, e.g. with a sorbet made from banana or caramelised banana.
  • As a component in a composition with yoghurt, citrus fruit, apple or red fruits.

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