Essentials

CREAMY TEXTURES

P125 COEUR DE GUANAJA PANNACOTTA

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 210 g
    • P125 Coeur de Guanaja 80%
  • 800 g Whole milk
  • 200 g Whipping cream
  • 80 g Sugar
  • 12 g Gelatin
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar to 95 g.

Recipe

Warm the milk, cream and sugar to 50° C (122° F). Stir in the bloomed gelatin.

Emulsify with the melted P125 COEUR DE GUANAJA.

Mix with an immersion blender to smooth the texture making sure not to incorporate any air bubbles. Pour at a temperature of about 30° C (86° F) and wrap the surface with cling film.

NOTE: This recipe can not be frozen.

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