Panacotta "Three chocolates"
This is the first, but definitely not the last, recipe I made from Sébastien Servot's book «Three Chocolates» that I'm sharing with you.
Whoever is familiar with panacotta (or panna cotta, or panacotta, or panacotta, I don't even know which is more correct) knows that it's a light dessert based on cream and gelatin. It's simple to prepare, and it turns out delicious. In this dessert the idea to use all three types of chocolate – black, milk and white, which are arranged in layers, but together they create a harmonious and balanced flavor of the dessert.
And since it's already surely getting colder outside and your body is asking for chocolate, don't put off making this dessert for too long. There will be other interesting and tasty things later on )))
Constituents (for 5-6 servings):
Dark chocolate layer:
- black chocolate (70%) – 15g .
- milk – 125 g.
- cream – 125 gr.
- gelatin – 2,5 gr.
milk chocolate layer:
- milk chocolate – 30g .
- milk – 150 g.
- cream – 75 g.
- gelatin – 2,5 g.
White chocolate layer:
- white chocolate – 45g .
- milk – 150 gr.
- cream – 50 gr.
- gelatin – 2,5 gr.
Preparation of panacotta «three chocolates»:
First I'll note that the recipe recommends taking 18% heavy cream, however I like my panacotta to have a soft and creamy flavor, so I used 33% cream. You can use either or both, as you see fit.
And you can use either or both.
Also, when finished, the dark and milk chocolate layers are not very different in color. If you take too much dark chocolate with a high cocoa content for the sake of contrast, the cream will harden and change texture. If you go more pronounced «stripes», you can swap a layer of white and milk chocolate, then the pattern will be more pronounced. The flavor will not be affected.
And the classic serving of panacotta doesn't involve biscuits, crumbles, etc. I sprinkled some shortbread crumbs on top, but I confess I won't do that next time: I like the flavor of the chocolate mixture better.
All the layers are made on the same principle, so I will not write the whole process, do everything by analogy, and everything will work out. Shall we?
Soak the sheet gelatine in cold water. If you are using powder gelatine, soak it in 12g of cold water.
Pour the cream and milk into a saucepan and bring to the boil (do not boil!).
Pour the cream and milk into a saucepan.
In the hot cream, melt the gelatine (if you took leaf gelatine, squeeze it from the excess water beforehand) and the chocolate. It is better to stir with a whisk, so the chocolate will dissolve faster. Do not whip the mixture with a hand blender, as panacotta is not meant to have a whipped texture and air bubbles inside.
Pour the mixture into the prepared cups and place in the fridge until set.
When the mixture has set, prepare the next layer and spread it carefully over the dark chocolate panacotta. If the mixture doesn't set sufficiently, the layers may get mixed up, so take your time.
However, do not rush.
Chill the finished panacotta for about 2 hours in the fridge and then serve.
Happy appetite!
Be happy!
