Chocolate Panna Cotta & Strawberry Sauce

De Chef Jean-Pierre · 240 min

Ingredientes

Preparación

1. Put the gelatin in a small glass bowl, add ¼ cup of the milk, stir, and let it sit for a few minutes.
2. Heat 1 cup of milk and the cream in a saucepan until it reaches a boil.
3. In a glass bowl, mix the cocoa powder with the remaining ¾ cup of milk, adding it gradually, until no lumps remain.
4. In the saucepan with the hot cream and milk, add the mascarpone, cocoa mixture, sugar, bloomed gelatin and chocolate. Blend with an immersion blender if needed until very smooth. Stir in the orange zest at the end.
5. Lightly spray glass ramekins with non-stick spray, divide the panna cotta mixture evenly among them, and refrigerate until fully set, at least 3 to 5 hours. Making it the night before is best.
6. For the strawberry sauce, roughly chop the cleaned strawberries and mix them with sugar, orange liqueur and zest. Macerate for at least 2 hours.
7. Taste a few strawberries. Add more sugar if they are not sweet enough, or a little lemon juice if they are too sweet.
8. Blend the strawberry mixture until smooth.

Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.

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