John Myers
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Mozart Cream and Panna Cotta
The perfect mozart cream and panna cotta recipe with a picture and simple step-by-step instructions.
For the Mozart cream:
- 200 g Raw nougat mass
- 7 tbsp Milk
- 50 g Chopped pistachio nuts
- 350 g Whipped cream
- 200 g Marzipan raw mass
- 200 g Dark chocolate couverture
- 10 g Coconut oil
For the panna cotta:
- 1 Pc. Vanilla pod
- 500 g Whipped cream
- 3 leaf Gelatin white
- 2 tbsp Sugar
For the Mozart cream:
- Cut the nougat into cubes. Melt with milk over a water bath. Transfer to a bowl and let cool down a little. Chop the pistachios. Whip the cream until stiff, stir 3 tablespoons into the nougat mixture. Then fold the remaining cream and 30 g pistachios into the nougat mixture. Pour the cream into glasses. Sprinkle with the remaining pistachios except for 2 teaspoons. Chill for at least 2 hours. Roll out the marzipan on a work surface dusted with powdered sugar for approx. 1 cm and cut out hearts (diameter 4-6 cm). Chop the couverture, melt with coconut oil over a warm water bath. Dip the marzipan hearts in it and place on a wire rack lined with Bach paper, sprinkle with pistachios and let them cool. Dust the cream with cocoa and serve with the hearts.
For the panna cotta:
- Slit open the vanilla pod, scrape out the pulp. Mix both with the cream and sugar in a saucepan. Bring to the boil briefly and simmer gently for 15-20 minutes. Dissolve the gelatine in cold water. Remove the vanilla pod from the cream. Squeeze out the gelatine and dissolve it in the hot cream. Pour the still liquid panna cotta into glasses and let solidify for at least 3 hours.
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