John Myers
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Dessert: Nougat Chocolate – Panna Cotta
The perfect dessert: nougat chocolate – panna cotta recipe with a picture and simple step-by-step instructions.
* for the panna cotta
- 200 ml Cream
- 1 sheet Gelatin white
- 50 g Nutella
- 25 g Dark chocolate
* for 12 chocolate spoons
- 75 g Dark chocolate
- 25 g Couverture whole milk
* for decoration
- 2 piece Candied kumquat
- 2 tsp White chocolate crisps
- Or grated chocolate
- Soak gelatine in cold water. Put the cream in a saucepan and bring to the boil. Turn off the stove, but leave the pot on it. Add the Nutella and chocolate, broken into pieces, to the cream and stir until you have an even mixture. Then remove from the heat, stir in the squeezed gelatine and after a short cooling, fill into 2 dessert bowls. Then put in the refrigerator.
- For the chocolate spoon, melt the chocolate / couverture over a hot water bath, temper and pour into silicone chocolate spoon molds. Place in the refrigerator for a few minutes, then let set in a cool room.
- Cut the kumquats into small pieces for decoration. Sprinkle this together with the white chocolate crisp on the cooled and firm cream. Then press 2 of the chocolate spoons out of the mold and place them in the bowls (you can keep the remaining ones for a while and use them for another dessert or similar).
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