Recipe: Panacotta with suchard
Panacotta recipe with Suchard, here is a dessert that we will reserve for the most gourmet. A chocolate panacotta served in a small verrine, always a great moment at home. Another variation of panacotta, but it is true that we never tire of panacotta at home, children are always up for this kind of dessert. A cream and chocolate dessert and too bad for the diet, I fell in love with this Suchard panacotta. For the decoration, I added a white chocolate panacotta.
Recipe ingredients
- Panacotta recipe with Suchard for 6 people:
- 6 Suchard bites
- 60 cl of liquid cream
- 1.3 Agar agar
- 1 tablespoon of icing sugar
- 80 g white chocolate
Instructions
- Roughly chop the Suchard bites.
- Reserve a few pieces of Suchard for decoration.
- Heat the fluid cream with the agar agar.
- Reserve 15 cl of cream for the white chocolate
- Add the chocolate chips, off the heat and allow the chocolate to melt.
- Let the preparation cool down.
- Pour into the verrines, as soon as the preparation no longer smokes.
- Place in the refrigerator or 1 or 2 hours.
- Heat the rest of the cream.
- Break the white chocolate then place it on the hot cream.
- Gently pour the white cream into the verrines.
- Place in the refrigerator or 1 or 2 hours.
- Spread the Suchard chips on the white chocolate.
Preparation time: 20 minutes
Cooking time: 5 minutes
Number of people: 6
4 star rating: 1 review
What wine to drink with: Suchard panacotta
My favorite wine for this Rivesaltes recipe: Grenache noir grape
Temperature between 14 ° and 15 °
Crumble the chocolate
Heat the cream
Melting the Suchards
Pour into the verrines
Suchard’s break
