Panna cotta with Milka

Recipe: Panacotta with Milka

Panacotta recipe with Milka, here is a dessert for gourmets, I loved this taste of chocolate so famous. Chocolate panacotta, there are many variations with panacotta, but I much prefer dark or white chocolate, I also like Nutella panacotta. The chocolate pana cotta a dessert that children love, this an easy recipe to make, in addition you can prepare it the night before. Milka milk chocolate goes well with white chocolate, the layering of pancotta with Milka, deserves some attention, indeed panacotta is a rather fragile cream, if you are not sure you can use verrines for your panacotta with Milka

Recipe ingredients

  • Panacotta with Milka recipe for 10 people:
  • 80 cl of 35% cream
  • 2.2 g of Agar Agar (you can do this with gelatin)
  • 80 g white chocolate
  • 125 g of Milka chocolate
  • 40g caster sugar
  • 80 g butter
  • 100 g pine nuts

Instructions

  1. Heat half the cream in a saucepan with the agar agar: 1.2 g and let boil for a few seconds.
  2. When your appliance begins to boil, put your white chocolate broken into small pieces, off the heat.
  3. Cover and let your chocolate melt, well mixed after a few minutes.
  4. Film inside 8 circles, 4 small and 4 medium, so that it can be mounted one on top of the other.
  5. Let your preparation cool a little and then flow in your circles to form your first white layer.
  6. You can use a funnel to prevent splashing.
  7. Place in the very cold refrigerator overnight.
  8. Heat the other half of the cream in a saucepan with 1.2 g of agar agar.
  9. Leave to boil for a few seconds, then add the Milka chocolate broken into large pieces.
  10. Cover and let your chocolate melt, well mixed after a few minutes.
  11. Let cool and pour into your verrines to form the last layer.
  12. Place in the very cold refrigerator overnight.
  13. Crush the pine nuts the next day with a knife.
  14. Heat your pan with the butter and pine nuts.
  15. Add the brown sugar and let your caramel slowly set.
  16. Gently unmold your white chocolate panacotta.
  17. Gently unmold your Milka chocolate panacotta and place it on the white chocolate.
  18. Return the pan to temperature to melt the caramel again, then distribute over the verrines.

Preparation time: 20 minutes
Cooking time: 5 minutes
Number of people: 10
4 star rating: 1 review

What wine to drink with: Panacotta with Milka

My favorite wine for this Banyuls recipe: Grenache noir grape; Carignan
Temperature between 09 ° and 14 °

ChocolateMelt the chocolateTo mix togetherLine the circlesUnmoldGrill the pine nutsAdd brown sugarLeave to caramelizeLayer the panacottaSow the pine nutsPour into the circles

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