Dulcey Panna Cotta

Name: Dulcey Panna Cotta
Ingredients: 20 g inverted sugar; 425 g Dulcey chocolate, chopped; 24 g gelatin sheets; 800 g whole milk; 810 g white chocolate, chopped; 475 g heavy cream, whipped to soft peaks

with White Chocolate Mousse, Dark Chocolate Croquant and Strawberries

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Dulcey Panna Cotta

6 g gelatin sheets
750 g heavy cream
20

Dessert

Method

Dulcey Panna Cotta

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring cream and sugar to a simmer in a small pot. Add gelatin and stir to dissolve. Pour over chocolate and whisk to emulsify. Pour 1 ounce into each of 24 glasses and refrigerate overnight or until set.

White Chocolate Mousse

Soak