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Pannacotta

Publication date: 31-Mar-2021

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Refrigerate 4-6 hours Ingredients
  • 150 g Cordillera white chocolate 30%
  • 250 g warm liquid milk
  • 100 g milk cream
  • 12 g unflavored gelatin + 30 g water (1)
  • 250 g yellow fruit pulp (pineapple, mango, orange)
  • 80 g sugar
  • 5 g unflavored gelatin + 50 g water (for the fruit)
Preparation
  • Hydrate the unflavored gelatin (1) with the water and heat in the microwave for 20 seconds.
  • Separately, melt the Cordillera white chocolate and add the milk, the unflavored gelatin and the milk cream.
  • Place the mix in shot glasses, refrigerate for 30 minutes.
  • Separately, hydrate unflavored gelatin (2) with water and heat in microwave for 20 seconds.
  • Aside, place the fruit pulp with the sugar over medium heat until it becomes a jam.
  • Add the previously activated unflavored jam and homogenize.
  • Remove from the heat and let cool.
  • Place the obtained mix over the shot glasses and refrigerate again.
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