John Myers
Contents
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Ingredients
For the chocolate panna cotta:
- 180 g Ruby chocolate
- 300 ml Whipped cream
- 225 ml Milk
- 150 g Mascarpone
- 6 leaves Gelatin
- 45 g Sugar
For the chocolate parafit:
- 100 g Chocolate white
- 200 g Cream
- 50 g Mascarpone
- 2 Pc. Egg yolks
- 30 g Powdered sugar
- 1 tbsp Rum
- Grated tonka beans
- 140 g Flour
- 125 g Butter
- 50 g Brown sugar
- 65 g White sugar
- 2 Pc. Eggs
- 1 tsp Baking soda
- 0,5 tsp Salt
- 1 packet Vanilla sugar
- 120 g Chocolate (dark and whole milk)
- 1 Handful Chopped almonds
- 1 tbsp Cocoa
Instructions
For the chocolate panna cotta:
- Soak the gelatine in cold water. Coarsely chop the chocolate. Mix the whipped cream, milk and sugar in a saucepan and bring to the boil.
- Then take the saucepan off the heat, squeeze out the gelatine and dissolve it in it.
- Now add the chopped chocolate and let it melt while stirring. Let the mixture cool down a bit, but don't let it set, and then stir in the mascarpone.
- Fill into molds and chill for at least 3 hours in the refrigerator, if necessary freeze briefly so that the mixture can be removed more easily from the mold.
- Then turn it out and serve with fresh fruit if you like.
For the chocolate parafit:
- Chill the parfait mold in the freezer. Crush the chocolate and melt it in a little cream (approx. 1/3) in a water bath while stirring. Beat the rest of the cream until stiff.
- Beat the egg yolks with icing sugar in a metal bowl until smooth. Stir in chocolate and, if you like, rum and tonka bean zest and whip over a hot water bath until creamy.
- Then stir the egg cream in an ice-cold water bath. Now fold in the whipped cream and mascarpone until a fluffy mixture is formed.
- Fill the parfait mass into the pre-chilled form and let it freeze in the freezer for at least 12 hours. Put the parfait in warm water briefly before serving, this makes it easier to turn the parfait out.
- Beat the butter with the brown and white sugar and salt until frothy. Add the eggs and vanilla sugar and continue to stir until creamy.
- Then add the flour and baking soda. The dough is firm and tough. Now mix the chocolate, cocoa and almonds into the batter. Put the dough in a cool place for about 3 hours.
- Form small balls, place on a baking sheet lined with baking paper and press down. Leave enough space as the cookies dissolve a lot. A maximum of 10 cookies per tray is a guideline.
- Bake at 180 ° C for approx. 8 minutes. The edges should be light brown and the core of the cookies should still look moist.
- Take them out of the oven and, very carefully, they are very fragile, place them on the worktop to cool down. Let it rest for a few minutes and serve lukewarm if you like.
Nutrition
Serving: 100gCalories: 329kcalCarbohydrates: 25.9gProtein: 3.3gFat: 23.3g
