You are using an outdated browser. Please upgrade your browser to improve your experience and security.
P125 Panna Cotta
Made with P125 CŒUR DE GUANAJA
An original recipe by L'Ecole Valrhona3 steps
Recipe Step by Step
Chocolate Panna Cotta
800g whole milk
200g whipping cream 35%
12g gelatin sheets
210g P125 COEUR DE GUANAJA
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.
Cocoa Almond Streusel
75g raw cane sugar
75g almond flour
57g all-purpose flour
10g 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).
P125 Chocolate Sauce
300g whole milk
180g P125 COEUR DE GUANAJA
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.