Ingredients
- 3.5 cups grams chocolate
- 4 1/3 grams butter
- 1 2/3 grams flour
- 3 tbsp grams cocoa
- 2 1/4 grams sugar
- 30 eggs
- 1 tsp vanilla
- 2 tsp cointreau (or whiskey, brandy)
Instructions
- In a large bowl, mix eggs and sugar till smooth then mix again with vanilla and cointreau. then add flour and mix with hand (not processor).
- In another bowl, bain-marie chocolate and butter. when the mixture is homogeneous, add them to the other bowl and them mix with hands.
- Put them in a mold and put in the fridge for at least 3 hours.
- For serving, remove the fondant molds from the fridge and let them sit for 2hours.
- Pre-heat oven on 200 degree C, put the fondant for 7 to 9 minutes.
- Serve with vanilla ice cream on side.
Quick Notes
Dont over cook, you wont have the fondant effect, on the positive side, they will still taste as good.
Variations
Try with white chocolate. Add almonds on top of it.
Cooking time (duration): 100
Number of servings (yield): 30
Meal type: dessert
My rating:5 stars: ?????
Posted: May 17th, 2010
Categories:
Dessert
Tags:
almonds,
breandy,
butter,
chocolate,
cocoa,
cointreau,
egg,
flour,
fondant,
fridge,
mix,
serve,
sugar,
vanilla,
whiskey
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Summary: elevate your senses into a whole new space
Ingredients
- 2 cup milk
- 2 cup cream
- 30 grams of gelatin
- 4 tbsp cold water
- 1/2 cup honey
- 2 tsp dried lavender
Instructions
- In a small bowl sprinkle the gelatin over water until softened.
- In saucepan, heat the cream, honey, and lavender until simmer. Turn the heat.
- Whisk in the gelatin and make sure that no lumps remain the add the milk to the ingredients.
- Pour into any preferred serving shape you like (i.e ramekins, shots, etc…) and put in the fridge for at least 3 hours.
- Serve with lemon zest on top and crushed dark chocolate.
Quick Notes
If you chose to serve your panna cotta in ramekins so to unmold them later on. Set the panna cotta in the fridge to more than 5 hours and then run a small knife to the edge when you un-mold them.
Variations
serve with any kinds of fruits, marmalade, or chocolate instead of lemon zest.
Cooking time (duration): 12
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: January 18th, 2010
Categories:
Dessert,
italian
Tags:
chocolate,
cream,
fridge,
gelatine,
heat,
hone,
honey,
knife,
lavender,
lemon,
ramekin,
shape,
shots,
simmer,
unmold,
water,
zest
Comments:
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