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Gourmet Recipes

Chocolate Pannacotta

Made with Cooking Range Dulcey

Makes Twelve 40g Pannacottas

5 steps

Recipe Step by Step

01

IVOIRE 35% PANNACOTTA

2g Gelatin
100g Milk
5g Glucose
170g IVOIRE 35%
200g Heavy cream 36%
2g Vanilla powder

Soak the gelatin in cold water.
Heat the milk with the glucose, then add the rehydrated gelatin.
Gradually combine with the melted chocolate.
Add the cold cream.
Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles.
Pour out and leave to set in the refrigerator for a few hours.
02

AZÉLIA 35% PANNACOTTA

2g Gelatin
100g Milk
5g Glucose
180g AZÉLIA 35%
200g Heavy cream 36%

 

Soak the gelatin in cold water.
Heat the milk with the glucose, then add the rehydrated gelatin.
Gradually combine with the melted chocolate.
Add the cold cream.
Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles.
Pour out and leave to set in the refrigerator for a few hours.
03

CARAÏBE 66% PANNACOTTA

2g Gelatin
100g Milk
5g Glucose
180g CARAÏBE 66%
200g Heavy cream 36%

 

Soak the gelatin in cold water.
Heat the milk with the glucose, then add the rehydrated gelatin.
Gradually combine with the melted chocolate.
Add the cold cream.
Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles.
Pour out and leave to set in the refrigerator for a few hours.
04

BLOND DULCEY 35% PANNACOTTA

2g Gelatin
100g Milk
5g Glucose
170g DULCEY 35%
200g Heavy cream 36%

Soak the gelatin in cold water.
Heat the milk with the glucose, then add the rehydrated gelatin.
Gradually combine with the melted chocolate.
Add the cold cream.
Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles.
Pour out and leave to set in the refrigerator for a few hours.
05

JIVARA 40% PANNACOTTA

2g Gelatin
100g Milk
5g Glucose
170g JIVARA 40%
200g Heavy cream 36%

Soak the gelatin in cold water.
Heat the milk with the glucose, then add the rehydrated gelatin.
Gradually combine with the melted chocolate.
Add the cold cream.
Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles.
Pour out and leave to set in the refrigerator for a few hours.