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| Panna cotta with chocolate sauce |
Ingredients
Cream (33-35% fat) 300 ml.;Sugar 25 gr.;
Vanilla 0.5 pod;
Gelatin 1.5 plate (or 1 teaspoon of powder)
A little butter
Milk chocolate 30 g.
Preparation:
1. Soak gelatin in 2 tablespoons water for 5-7 minutes. Molds capacity 150-200 ml.grease with butter;2. 230-240 ml. pour the cream into a small bucket and added to sugar. Cut the vanilla bean, scrape the grain with a sharp knife, put them in the pod itself and cream;
3. Simmer, stirring constantly, bring the cream until bubbles, remove from heat and take out the vanilla bean;
4. Now set on fire gelatin,and, stirring constantly, bring it to a complete dissolution;
5. Pour gelatin into the cream until thoroughly mixed and poured in molds;
6. Reserve dessert in a refrigerator overnight (or at least 8 hours);
7. Before serving dessert take out from the molds. To do this, place the molds in hot water for a few seconds,and then turn them on a plate. If necessary, repeat this procedure;
8. Prepare the chocolate sauce: melt the chocolate over medium heat, gradually add the remaining cream (leave for decoration 1-2 tablespoons cream!), Mix thoroughly and bring the sauce to a smooth consistency. Remove from the heat and give cool;
9.Pour the sauce around dessert. Decorate with chocolate pieces, sprinkle with cocoa. Of the remaining cream sauce on the islands do, and then using a toothpick form a pattern of hearts. Keep in mind that the design of the cream spreads very quickly, so it is necessary to do neposledstvenno before serving.Panna Cotta can be stored in the refrigerator for 2-3 days prior to filing.
Bon appetit!
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