Sunday, July 24, 2005

Milk chocolate pannacotta

This is something I essentially copied from a restaurant me and the boyfriend went to the other night.
You need a couple of individual forms (ramekins), oiled a little bit with a brush and covered with plastic foil, if youi wish to de-form the desserts afterwards.
What you do is, you take about 1 to 1 and a half decilitres of unwhipped cream per portion you want to make, place it in a small pot and bring it to a boil, adding one (not entirely full) tablespoon of sugar per portion and some vanilla essence or vanilla sugar. Whisk and remove from the stove once it starts boiling lightly. Next, take two small sheets of gelatin and melt them in about 2 centimetres of warm water in a cup. Then, take 2 squares of dark chocolate per portion (so 4 for 2 portions), add them in the gelatin cup and nuke them. That's right, I didn't bain marie! Hehe. Anyways. Mix the chocolate well and then add to the cream mixture. The whole thing with the gelatin (if you're using too little for instance) will be evident once you've tried this and you know how you want your dessert. Let the cream cool off a bit, and then place it in the 2 ramekins. Place in the fridge and make sure you have a few hours before you have to serve your dessert!
If it turns out more creamy than set, don't worry about it, as I am certain it'll be pretty tasty anyway. Just call it a chocolate pudding and call it a day :D


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