Sonia cooks for us a tempting variant of one of the most beloved spoon desserts: the chocolate panna cotta, served with a delicious mango coulis! Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Today we’ll be preparing together a tempting variant of one of the most known and appreciated spoon desserts: the chocolate panna cotta. This sweet can be served with fresh whipped cream and fruit sauces, and today we’ll combine it with a tasty mango coulis. Let’s see together what ingredients we’ll need:
For the chocolate panna cotta, we’ll have:
• 5,3 oz (150 g) of dark chocolate
• less than 3 sheets (8 g) of gelatin (or powdered gelatin)
• 2 cups (500 ml) of heavy cream
• less than 1 cup (100 g) of powdered sugar And for the mango coulis:
• 1 fresh mango
• less than 1 sheet (3 g) of gelatin (or powdered gelatin)
• 1 tsp of lemon juice
• 2 tbsp of sugar
Let’s make the chocolate panna cotta:
Begin to prepare the panna cotta by soaking about 3 sheets of gelatin in very cold water for about 10 minutes. In a saucepan, melt the roughly chopped dark chocolate in a bain marie and now add the heavy cream, which must be hot… and the powdered sugar.
After melting and blending all the ingredients, take the soaked gelatin, squeeze it well and fold it to the cream. Mix well so that it melts in a few seconds.
Now pour the panna cotta into the special moulds. I’ll use 5 of about 4 fluid oz (125 ml) each. Then place in the fridge for at least 4 hours.
Now peel the mango and cut the pulp into cubes, then put everything in a mixer adding the sugar and the lemon juice. Let it run until smooth and even.
Take 2 tablespoons of the mango mixture and heat in the microwave until very hot, then take the remaining gelatin, which has been previously soaked, squeeze well, add to the hot mango pulp and let it melt. Now add the 2 tablespoons to the rest of the mixture… stir well and place everything in the fridge for at least 2 hours to thicken.
Our panna cotta is ready to be taken out of the mould, so run a smooth blade knife around the perimeter… and dip it for 2 seconds in boiling water. Now turn it over, and here it is.
When the panna cotta is on the serving dish, you can decorate with the mango coulis which has been kept in the fridge… and, why not, garnish with few mint leaves on top. From Sonia and GialloZafferano, buon appetito and see you next video recipe.