John Myers
Contents
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Ingredients
- 300 ml Cream 30% fat
- 50 g Dark couverture
- 30 g Sugar
- 3 sheet Gelatin white
- 1 tbsp Chocolate chips
- 1 Maracuja / passion fruit
- 150 ml Marcuja juice, e.g. of smoke
- 0,5 tbsp Potato flour - no mondamine *
- 0,5 tbsp Sliver of almond brittle
Instructions
- Bring the cream with the sugar to the boil and simmer for about 15 minutes.
- Soak gelatine in a little cold water, allow to swell and squeeze out. Dissolve in the hot cream. Let the mixture cool down a bit
- Chop the couverture and dissolve it in the still warm cream. Now let cool down completely.
- As soon as the cream is cold, stir in the chocolate droplets and pour into pudding molds. Refrigerate.
- Heat the passion fruit juice and then stir in the cornstarch emulsified in a little cold water. Let it boil until you have a thick sauce.
- Turn the pannacotta out onto a plate and serve with a corner of fresh passion fruit and the sauce.
Nutrition
Serving: 100gCalories: 326kcalCarbohydrates: 20.7gProtein: 8.8gFat: 23.3g
