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Professional
Coeur de Guanaja pannacotta with Dark Chocolate Pearls
Made with P125 Coeur de Guanaja
Original recipe by l’École Valrhona
3 stepsRecipe made for about 20 glasses or plated desserts
Recipe Step by Step
01
Chocolate Pannacotta
800g Whole milk
200g Whipping cream 35%
80g Caster sugar
12g Gelatine sheets
210g P125 COEUR DE GUANAJA
Heat the milk, cream and glucose to about 50°C, stir in the gelatine soaked in cold water beforehand. Emulsify on the Coeur de Guanaja chocolate concentrate. Mix with a hand blender making sure not to incorporate any air in. Pour at a temperature of about 30°C and set aside in the refrigerator with cling film protecting the surface.
02
Cocoa Almond Streusel
75g Butter
75g Raw cane sugar
75g Ground almond
0
5g Salt
60g Flour T45
10g CACAO POUDRE
Combine together the flour, sugar, almonds, salt and cocoa powder. Dice the butter in small cubes. Sieve the powders. Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough lumps are formed. Spread out the streusel on a tray lined with a silicon mat and bake at 150/160°C
03
Coffee Gel With Dark Chocolate Crunchy Pearls
112
5g ABSOLU CRISTAL NAPPAGE NEUTRE
4g Instant coffee
25g Espresso coffee
150g PERLES CRAQUANTES NOIR
0
5g Orange zest
Dissolve the instant coffee in the espresso coffee and mix in the neutral glaze using a hand blender. Add in the orange zest. Fold in the crunchy pearls delicately. Set aside in the refrigerator.
Assembly and finishing
Plated dessert presentation: Pierce the moulds at their base using a mini-drill. Seal the hole with sticky tape. Make the pannacotta mix and pour in the sealed moulds. Set aside in the refrigerator overnight. On order, remove the tape to free the panacotta on the plate. To decorate the dessert, spoon a little bit of the coffee gel sauce around and arrange a few streusel lumps on the plate.