Panna cotta recipe
Summary : Hazelnut dessert with this panna cotta, I particularly like the crunchiness of the hazelnuts. Panna cotta recipe, after roasting the hazelnuts you will place it on the panna cotta which will be taken, so that the hazelnuts remain above the panna cotta. Dark chocolate panna cotta and white chocolate panna cotta.
I particularly like the panna cotta desserts, coming directly from the other side of the Alps, I always take a lot of pleasure in making this panna cotta recipe but also a lot of pleasure in tasting it.
Panna cotta recipe for 4 people
- 100 cl of 35% cream
- 2.4 g of Agar Agar (you can do this with gelatin)
- 80 g white chocolate
- 80 g dark chocolate
- 40g caster sugar
- 80 g butter
- 100 g of hazelnuts
- Heat half of the cream in a saucepan.
- Add half of the agar agar from the first broths and let heat for a few seconds.
- Add the off-white chocolate into small pieces, cover and let your chocolate melt.
- Mix after a few seconds.
- Let your preparation cool a little and then pour into your verrines to form your first layer.
- Use a funnel to avoid splashing.
- Heat the other half of the cream in a saucepan.
- Add the dark chocolate broken into pieces and the agar agar as soon as the cream boils.
- Let cool and pour into your verrines to form the last layer.
- Crush your hazelnuts with a knife.
- Heat your pan with the butter and powdered sugar.
- Add the hazelnuts and let your caramel slowly set.
- Let cool then distribute over the verrines.
Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Panna cotta
My favorite wine for this recipe: Montslouis sur Loire Cépage Chenin blanc
Temperature between 8 ° and 10 °