Plated desserts

P125 Panna Cotta

Made with P125 CŒUR DE GUANAJA

An original recipe by L'Ecole Valrhona

3 steps

Recipe Step by Step

01

Chocolate Panna Cotta

800g whole milk
200g whipping cream 35%
80g sugar
12g gelatin sheets
210g P125 COEUR DE GUANAJA

Bring the milk, cream, sugar, and bloomed gelatin to a boil.



Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a proper emulsion.



Mix with a hand blender making sure not to incorporate any air.



Pour at a temperature of about 30°C (86°F) into verrines and set aside in a refrigerator with plastic film protecting the surface overnight.

02

Cocoa Almond Streusel

70g butter
75g raw cane sugar
75g almond flour
0.5g salt
57g all-purpose flour
10g COCOA POWDER

Sift together the flours, sugar, salt and Cocoa Powder.



Dice the butter into small cubes.



Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough lunps are formed.



Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C (302-320°F).

03

P125 Chocolate Sauce

300g whole milk
75g glucose
180g P125 COEUR DE GUANAJA

Bring the milk and glucose to a boil. Pour a quarter of the hot liquid over the melted chocolate and begin to emulsify.



Finish by adding the remaining hot liquid and process with a hand blender to perfect the emulsion.



Set aside in the fridge to crystallize or serve hot at 65°C (149°F).

Assembly and finishing

Remove the Chocolate Panna Cotta from the refrigerator when ready to serve.To decorate the dessert, arrange a few streusel pieces on top of the Chocolate Panna Cotta, then spoon a little bit of the coffee gel sauce over the streusel.