Panna Cotta with White Chocolate

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 4 hrs 35 mins
Course Dessert
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 drops butter-vanilla flavor
  • 300 g cream
  • 30 g suar, (or vanilla suar)
  • 1 squirt lemon juice (concentrate)
  • 3 sheets gelatin, white
  • 1 tablespoon cream powder (Lumara cream powder white chocolate) or
  • 50 g chocolate, white
  • 4 lemon (s) leaves, fresh or rose, for the chocolate leaves
  • 25 g chocolate, white or couverture
Panna Cotta with White Chocolate
Panna Cotta with White Chocolate

Instructions

  1. Bring the cream with sugar, lemon juice concentrate and vanilla flavor to the boil. In the meantime, soak the gelatine in cold water. Simmer for 15 minutes on a low heat. Stir in Lumara powder or melted chocolate with a whisk. Take off the stove. Squeeze out the gelatine well and dissolve it in the hot chocolate vanilla cream.
  2. Rinse two molds with cold water and pour in the cream. For 3-4 hours in the refrigerator or better overnight.
  3. For the chocolate flakes, melt the white couverture in a hot water bath. Dip 4 beautiful, clean sheets with the more strongly ribbed side in the couverture. Allow to solidify in the refrigerator with the chocolate side up. Then carefully peel the leaves off the chocolate and serve with the panna cotta.

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