John Myers
Contents
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Ingredients
- 2 sheet Gelatin white
- 100 ml Milk
- 100 g Whipped cream
- 75 g Chocolate 80% cocoa
- 1 tbsp Orange liqueur
- 2 sheet Gelatin white
- 100 ml Milk
- 100 g Whipped cream
- 75 g Milka white chocolate
- 1 tbsp Orange liqueur
- 150 g Frozen raspberries
- 2 tbsp Powdered sugar
- 2 tbsp Grappa
Instructions
- Soak gelatine in cold water. Bring milk and cream to a boil. Take off the stove. Break the chocolate into pieces. Dissolve in the hot liquid. Pour in the orange liqueur and stir everything well. Squeeze out the gelatine well and dissolve it in the chocolate milk. Let cool for 10 to 15 minutes.
- Hold the dessert glasses at an angle and pour in the mixture. Then, for example, place in an empty egg pack and place in the refrigerator for about 2 hours to set. When the mixture is firm enough, do the same with the white chocolate. You can of course also fill the two layers "normally" one on top of the other in the glasses.
- For the raspberry sauce, mix the raspberries, powdered sugar and grappa in a saucepan. Bring to the boil while stirring and simmer on a low flame for about five minutes. Remove from heat, let cool and then strain through a sieve.
- Before serving, pour the raspberry sauce between the two types of panna cotta (or on top of it). Place on a plate and garnish as you wish.
Nutrition
Serving: 100gCalories: 202kcalCarbohydrates: 17.4gProtein: 6gFat: 8.8g
