The original recipe asked for white chocolate and pistachio and I did prepare half of it so that I could test it. I have to say that I did not enjoy its taste. It was awfully sweet to my taste – nealy sickening - picture at the bottom of post . It was served with a crispy dark chocolate biscuit on top to add a bit of crunchiness to contrast with the softness of the panna cotta.
However I like the texture that panna cotta gives so I decided that I would check how it would turn out if I used dark chocolate instead. I was pretty happy with the result. It is quite intense so it is great for chocolate lovers.
Original recipe - change the white chocolate for dark chocolate, and pistachio for other nuts if you desire:
568ml cartoon doublé cream
2 tbsp caster sugar
2 sheets leaf gelatine
150g good quality dark chocolate, finely chopped
50g hazelnut
To turn out, dip the bases of the moulds very briefly in hot water, then invert onto serving plate. Decorate with ground nuts.
6 comments:
The dark chocolate one looks amazingly creamy and good!
Did you find the dark chocolate one very sweet as well??
Ana
Ana, it is not sweet as the other.That's what I loved most about it. Not sickening.
I'm not really a big fan of white chocolate, the dark chocolate version is definately my kinda dessert
Valentina, what's "caster sugar"?
Pamela, I definitely will not be using it again for baking.
Karen, there are three types of what I will call 'white'sugars: icing sugar which is the really fine one (de confeiteiro), granulated sugar ( which is slightly coarser, bigger grains) and caster sugar which is, I would say, in between the granulated and icing sugar. It is the one most often used for baking.Hope I have managed to explain properly.
Valentina, acho que é o nosso açúcar comum, refinado. Porque ele é o único que vejo entre o açúcar de confeiteiro e o cristal. Obrigada!
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