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Dessert: Chocolate Panna Cotta with Quick Passion Fruit Sauce

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Dessert: Chocolate Panna Cotta with Quick Passion Fruit Sauce

The perfect dessert: chocolate panna cotta with quick passion fruit sauce recipe with a picture and simple step-by-step instructions.

  • 300 ml Cream 30% fat
  • 50 g Dark couverture
  • 30 g Sugar
  • 3 sheet Gelatin white
  • 1 tablespoon Chocolate chips
  • 1 piece Maracuja / passion fruit
  • 150 ml Marcuja juice, e.g. of smoke
  • 0,5 tablespoon Potato flour – no mondamine *
  • 0,5 tablespoon Sliver of almond brittle – http://www./rezept/433426/Mandelkrokant-einfach.html
  1. Bring the cream with the sugar to the boil and simmer for about 15 minutes.
  2. 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
  3. Chop the couverture and dissolve it in the still warm cream. Now let cool down completely.
  4. As soon as the cream is cold, stir in the chocolate droplets and pour into pudding molds. Refrigerate.
  5. 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.
  6. Turn the pannacotta out onto a plate and serve with a corner of fresh passion fruit and the sauce.
Dinner
European
dessert: chocolate panna cotta with quick passion fruit sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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