CHOCOLATE PANNA COTTA
CHOCOLATE FLAVOURED SPOON DESSERT
Difficulty level
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CHOCOLATE FLAVOURED SPOON DESSERT
Ingredients
| LILLY CIOCCOLATO FONDENTE | g 250 |
| confectioner's sugar | g 50 |
| milk 3.5% fat - heated to 40°C | g 500 |
| liquid cream 35% fat - cold | g 500 |
Preparation
Mix LILLY CIOCCOLATO, sugar and milk with a whisk.
Combine cream and pour the mixture in a silicone mould.
Refrigerate for at least 2 hours.
Ingredients
| MIRROR CIOCCOLATO | To Taste |
Remove from mould and finish with MIRROR CIOCCOLATO on top.
Chocolatier and Pastry Chef
