Panna Cotta Base
- 800g Whole milk
- 200g Liquid whipping cream 35%
- 80g Caster sugar
- 12g Gelatin
- 210g P125 Coeur de Guanaja
- Heat the milk, cream and sugar to 120°F (50°C).
- Soak then wring out the gelatin and add to the mixture.
- Emulsify it with the melted P125 Coeur de GUANAJA chocolate.
- Finish off by gently mixing the emulsion in an electric mixer until it is completely smooth – Make sure there are no air bubbles.
- Pour the emulsion out at a temperature of 85°F (30°C), then put it in the refrigerator with a sheet of plastic wrap on top to protect the surface.
Almond & Cocoa Streusel
- 50g P125 Coeur de Guanaja
- 75g Dry butter 84%
- 65g Brown sugar
- 90g Toasted powdered hazelnuts
- 90g Strong white bread flour
- 0.5g Salt
- Melt the P125 Coeur de GUANAJA chocolate at 105-115°F (40-45°C) and pour it over the tempered butter.
- Mix until the butter is creamed – Make sure it does not melt.
- Add the brown sugar, powdered hazelnuts, flour and salt all in one go.
- Use the flat beater in an electric mixer to mix the ingredients until small balls form.
- Evenly spread out the streusel mix on a silicone mat and bake it at 300-320°F (150-160°C).
P125 Coeur de GUANAJA SAUCE
- 120g Whole milk
- 30g Glucose
- 72g P125 Coeur de Guanaja
- Bring the milk to the boil with the glucose.
- Pour a small quantity of hot milk over the melted chocolate and start making an emulsion.
- Your mixture should eventually have an elastic texture and a shiny look.
- Finish by adding the rest of the liquid while it’s hot, and mix in an electric mixer until you have a perfect emulsion.
- Leave to harden in the refrigerator or serve hot at 150°F (65°C).
Assembly and finishing
Tips for the panna cotta:“So that your panna cotta crystallizes really well, leave it to set for at least 4 to 6 hours and eat it within 24 hours.”“Thanks to P125 Coeur de GUANAJA and its low cocoa butter content, we’ve managed to obtain a texture very like a traditional panna cotta.”
