Milk Chocolate Pannacotta with Passion Fruit Jelly (27 March 2014 )
Shopping can be very inspiring!!! Yesterday I visited DUMOND shop selling my favorite Brazilian shoes and I saw the new collection with the name SOU BRASILIERA ... and the result is here wild pannacotta with passion ;) to all my BRAZILIAN FRIENDS YOU ARE so CREATIVE!
8 portions
4 sheets of gelatin or 2 bags 12 g
200g milk chocolate
1 vanilla pod
5 dl whipping cream
Passion Fruit Jelly
3 sheets of gelatin or one bag 12 g
juice from 4 passion fruits
1 dl water
2 tablespoons sugar
Garnish with:
1 dl shelled pistachios
1 dl granulated sugar
Panacotta
Add 4 gelatin sheet in cold water for about 5 minutes. Chop the chocolate and place in a saucepan together with cream. Split the vanilla pod and scrape out the seeds and add the seeds to the pan. Heat and stir so that the chocolate melts. Remove the gelatin leaves and let it melt into the chocolate mixture. Let it cool down and then pour into 8 glasses. Leave in the fridge for 2-3 hours.
Passion fruit jelly
Add 3 gelatin sheets in cold water for about 5 minutes. Mix the passion fruit juice, water and sugar in a saucepan and heat on medium temperature. Add gelatin sheets and stir until the gelatin is melted. Allow to cool. Pour the gel on top of the chocolatepannacotta. Put in the fridge for another half an hour.
Chop nuts and place them on a baking paper. Melt the sugar in a frying pan until golden brown. Pour sugar over the nuts and let harden. Sprinkle nuts on the gel and serve.
8 portions
4 sheets of gelatin or 2 bags 12 g
200g milk chocolate
1 vanilla pod
5 dl whipping cream
Passion Fruit Jelly
3 sheets of gelatin or one bag 12 g
juice from 4 passion fruits
1 dl water
2 tablespoons sugar
Garnish with:
1 dl shelled pistachios
1 dl granulated sugar
Panacotta
Add 4 gelatin sheet in cold water for about 5 minutes. Chop the chocolate and place in a saucepan together with cream. Split the vanilla pod and scrape out the seeds and add the seeds to the pan. Heat and stir so that the chocolate melts. Remove the gelatin leaves and let it melt into the chocolate mixture. Let it cool down and then pour into 8 glasses. Leave in the fridge for 2-3 hours.
Passion fruit jelly
Add 3 gelatin sheets in cold water for about 5 minutes. Mix the passion fruit juice, water and sugar in a saucepan and heat on medium temperature. Add gelatin sheets and stir until the gelatin is melted. Allow to cool. Pour the gel on top of the chocolatepannacotta. Put in the fridge for another half an hour.
Chop nuts and place them on a baking paper. Melt the sugar in a frying pan until golden brown. Pour sugar over the nuts and let harden. Sprinkle nuts on the gel and serve.