DULCEY PANNACOTTA

DULCEY PANNACOTTA serves 20 recipe L’Ecole du Grand Chocolat

250 g Milk

25 g Glucose

5 g Leaf gelatin

425 g DULCEY CHOCOLATE
500 g Heavy cream 35%

Soak and strain the gelatin.

Melt the chocolate at 40°C/104°F and add the glucose.

Bring the milk to a boil. Add the soaked and drained gelatin. Whisk to combine. Strain.

Gradually pour onto the melted chocolate to obtain a glossy and elastic texture. Add this to the cold cream.

Process a few seconds with hand blender.

Leave to set in the refrigerator. Finish as desired

2017-05-22T12:41:46+00:00 March 21st, 2017|cooking_tips|0 Comments

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