John Myers
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Duet of Panna Cotta and Chocolate Mousse
The perfect duet of panna cotta and chocolate mousse recipe with a picture and simple step-by-step instructions.
Panna cotta:
- 700 g Cream
- 3 Bl. Gelatin
- 1 Pc. Vanilla pod
- 8 g Vanilla
Autumn fruit:
- 12 Pc. Plums
- 1 tbsp Powdered sugar
- 2 cl Limoncello
- 2 cl Cinnamon liqueur
Mousse au Chocolat:
- 200 g Dark chocolate
- 50 g Milk chocolate
- 600 ml Cream
- 1 Pc. Protein
Panna cotta:
- Heat the cream. Soak 3 sheets of gelatine in cold water, remove the gelatine from the water, squeeze it out well and work it into the hot cream. Cut 1 vanilla pod lengthways, scrape out the pulp and also add to the hot cream. Work in the vanilla sugar. Let the gelatine simmer with the hot cream for about 5 minutes. Transfer to glasses. Put in the fridge for about 6 hours. Serve.
Autumn fruit:
- Core the plums and cut into small pieces. Melt the powdered sugar in a saucepan. When the powdered sugar is nice and brown, add the plums, deglaze with limoncello and cinnamon liqueur. Puree briefly with the hand blender. Place under the panna cotta.
Mousse au Chocolat:
- Whip the cream until stiff and set aside. Beat egg whites (egg whites). Melt the chocolate in a double boiler. Fold the egg whites under the slightly cooled creamy chocolate. Fold in the whipped cream. Chill for approx. 3 hours. Then serve.
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