Lindt Chocolate Panna Cotta ‘Tricolore’
This is a truly decadent dessert celebrating three amazing chocolates. The velvety texture and custom wobble is what truly makes a great Panna Cotta.
Tip: To get the full flavour allow the dessert to come up to room temperature on the serving plate.
Lindt EXCELLENCE Extra Creamy Milk 100g
- 250ml Milk
- 250ml Cream (pure- 35% fat)
- 60g Raw caster sugar
- 4 leaves Gelatine, Gold grade, soaked in ice water
- Pinch Salt
- 50g Lindt EXCELLENCE 70% Cocoa
- 65g Lindt EXCELLENCE 50% Cocoa
- 70g Lindt EXCELLENCE Extra Creamy Milk
Combine the milk, cream, sugar and salt in a saucepan and gently bring to the boil.
Squeeze water from the gelatine leaves and add. Stir until melted in the hot cream mixture.
Divide mixture into 3. For a precise result best weigh the mixture so you can divide accurately into 3.
Place each chocolate into a separate small jug.
Add one third of hot cream mixture to each chocolate. Stir until completely melted.
Grease Dariole moulds and divide the dark 70% Cocoa chocolate mixture equally into the bottom of the moulds. Place in the freezer for about 15 minutes for the mixture to start setting.
Once the surface has set enough and can take the next layer, top with the second dark layer made with the 50% Cocoa chocolate.
Repeat with the milk chocolate layer and then allow for Panna Cotta to set fully in the fridge.
Tip: To release the Panna Cotta, gently pull it away from the sides to let some in some air. It will fall onto the plate once overturned. Alternatively, briefly dip the outside of the mould in some hot water.
Write Your Own Review