Triple Chocolate Panna Cotta

Specification

  • The process is the same for each chocolate layer, it must be repeated each time, for each chocolate.
  • Soak the gelatin in ice cold water for 10- 15 minutes.
  • Bring the cream to the boiling point in a casserole over a low heat.
  • Add the icing sugar and the chocolate, mix until the chocolate has melted, take off from the heat and add the drained gelatin.
  •  Cool on ice, until the Panna Cotta thickens.
  • Add 50 g of Panna Cotta to a martini glass or a similar glass, cool at +4 °C for 20/30 minutes, and repeat the same process with milk and white chocolates.
  • Cool completely for 2 hours before serving.
A TIP FROM THE CHEF

Combining our 3 chocolates together, we create something smooth and full of taste, a great dessert loved by everyone. You could even add just mini curls just before serving…

OTHER RECIPES >
MATERIALS
serves: 4people
INGREDIENTS
dark chocolate

cream
250g

powdered sugar
50g

gelatin
3g

dark CHOCOLATE
ALT 253
60g

whıte chocolate

cream
250g

ıcıng sugar
50g

gelatin
3g

whıte CHOCOLATE
ALT 248
80g

mılk chocolate

cream
250g

ıcıng sugar
60g

gelatin
3g

mılk CHOCOLATE
ALT 247
80g