Dulcey 32% Panna Cotta
By Valrhona
Dulcey 32% Panna Cotta
By Valrhona
- Panna Cotta:
- 7 grams (0.25 ounces) Vegetable gelatin
- 1000 grams (4 ¼ cups) Hazelnut milk (almond, rice or soy milk work as well)
- 400 grams (14.1 ounces) DULCEY 32% Chocolate
- Cheat’s Chutney:
- 150 grams (5.3 ounces) Raisins
- 10cl (7 tbsp) Dark rum
- 200 grams (7 ounces) Granny Smith apple
- ½ Lemon
- 50 grams (1.8 ounces) Toasted hazelnuts
Panna Cotta: Soak the gelatin in plenty of cool water and wring out. Heat the milk to 140°F (60°C) and add the gelatin. Melt the DULCEY 32% Chocolate. Gradually pour the hot milk onto the melted chocolate, stirring vigorously all the while. Pour the preparation into small glasses (approx. 80g/2.8oz each). Store in the fridge.
Cheat’s Chutney: Boil the water and pour it over the dried fruit. Leave to rest for 10 minutes, then drain the raisins. Steep the raisins in the rum for 12 hours. Dice the apples and add the lemon juice. Mix the diced apple with the raisins (which you have chopped into small pieces in advance) and the ground hazelnuts.
Assembly: Take the small glasses out of the fridge. Add the chutney on top. Serve cool.
Cheat’s Chutney: Boil the water and pour it over the dried fruit. Leave to rest for 10 minutes, then drain the raisins. Steep the raisins in the rum for 12 hours. Dice the apples and add the lemon juice. Mix the diced apple with the raisins (which you have chopped into small pieces in advance) and the ground hazelnuts.
Assembly: Take the small glasses out of the fridge. Add the chutney on top. Serve cool.