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White Coffee Panna Cotta with Berry Ice Cream on Chocolate Earth

5 from 8 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 312 kcal

Ingredients
 

Panna cotta

  • 1 l Cream
  • 100 g Sugar
  • 6 Bl. Gelatin
  • 1 Vanilla pod
  • 2,5 tbsp Coffee beans

White chocolate spray

  • 150 g Couverture
  • 150 g Cocoa butter

Chocolate earth

  • 200 g Dark couverture
  • 200 g Sugar
  • 200 g Water

Berry ice cream

  • 230 g Berry mix
  • 130 g Sugar
  • 140 g Cream
  • 80 g Milk

Instructions
 

Panna cotta

  • Put the cream with the coffee beans in a container and let it steep in the refrigerator for 24 hours. Soak the gelatine in cold water. Pass the cream through a sieve and throw away the coffee beans. Scrape out the vanilla pod and place in a saucepan with the pulp, cream and sugar. Bring to the boil and remove from the stove. Squeeze out the gelatine well and dissolve it in the cream. Pour into cold-rinsed portion molds and let set in the refrigerator for at least 5 hours. Tip the panna cotta onto a board (if it does not come out of the mold by itself, dip it briefly in hot water). Sprinkle the panna cotte with white chocolate.

White chocolate spray

  • Melt the couverture and butter in a saucepan until the mixture is thin. Pour the mixture into a spray gun and spray over the cooled panna cotta. Chill the panna cotta immediately.

Chocolate earth

  • Put the water and sugar in a saucepan at a constant 153 degrees (use a thermometer), boil down until a syrup is formed. Chop the couverture into small pieces and place in the container of a food processor. Add the sugar syrup while stirring slowly. Put the chocolate earth on a baking sheet and let it dry in the oven for about 3 hours at 60 degrees. Then let it cool down.

Berry ice cream

  • Puree the berries and strain them through a sieve. Whip 80g sugar with the milk and cream in a warm pot (do not let boil) Mix the remaining sugar with the berries into the cream milk. Put everything together in an ice cream machine, the desired consistency is achieved. Arrange the panna cotta with berry ice cream on top of the chocolate earth. Serve with mint, raspberries and freeze-dried blackcurrants.

Nutrition

Serving: 100gCalories: 312kcalCarbohydrates: 26.8gProtein: 5gFat: 20.7g
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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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