John Myers
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Panna Cotta Croccante with Torta Al Cioccolato Morbide and Cherry-ginger Sauce
The perfect panna cotta croccante with torta al cioccolato morbide and cherry-ginger sauce recipe with a picture and simple step-by-step instructions.
Panna Cotta croccante:
- 750 ml Double cream
- 140 ml Whole milk
- 100 g Sugar
- 1 Pc. Vanilla pod scraped out
- 2 Pc. Gelatin sheet
Torta al cioccolato morbid:
- 200 g Dark chocolate
- 100 g Butter
- 200 g Sugar
- 2 tbsp Flour
- 4 Pc. Eggs
- 1 tbsp Butter and flour or sugar for the mold
Cherry and ginger sauces:
- 500 g Morello cherries
- 1 tbsp Chopped ginger
- 1 tsp Butter
Panna Cotta croccante:
- Slit open the vanilla pod and remove the pulp. Carefully heat the pod and pulp together with the crème double, milk and sugar in a saucepan (medium heat). Take off the stove just before cooking.
- Soak the gelatine in water, wring it out briefly and stir it into the milk mix. Pass the milk mix through a sieve and divide into 8 molds. Place in the refrigerator for at least 5 hours until the mixture is firm.
Torta al cioccolato morbid:
- Separate the eggs and beat the yolks with sugar until frothy until the mixture turns whitish. Melt the butter with the chocolate in a double boiler and allow to cool a little. Beat the egg whites until stiff. Then stir in the chocolate butter and flour and carefully fold in the egg white. Pour the dough into buttered and floured or sugared molds and bake at 160 ° C for 40 minutes.
Cherry and ginger sauces:
- Steam the ginger in the butter until translucent. Add the cherries with the juice and let everything boil down for 15 minutes on a medium heat – puree – done.
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