Milk Chocolate and Cardamom Panna Cotta
Chocolat au lait Lindt EXCELLENCE Extra crémeux – Barre (100 g)
8 - 10 personnes
- 250g Lindt Excellence Extra Creamy Milk
- 600ml cream 150ml milk 70g sugar
- 7 cardamom pods
- 15g cornflour
- 3 gelatine leaves (can substitute 3 teaspoons of gelatine powder)
Le Chocolat Lindt utilisé dans cette recette
Take 8 to 10 dariole* moulds and grease well.
Soak the gelatine leaves in cold water and set aside. Mix together cream, sugar and milk in a saucepan.
On a chopping board, slightly bruise the cardamom pods with the blade of a knife in order to release their aroma, then place in the cream mixture and bring to the boil on a moderate heat. Once boiling, remove from heat and strain out the cardamom pods.
Mix approximately 4 tablespoons of the cream mixture with the corn flour in a separate bowl, creating a smooth paste–this will prevent lumps forming in the panna cotta. Set aside.
Break up the chocolate and add to the heated cream left in the sauce pan while still off the heat. Stir until the chocolate has melted and the mixture has a smooth consistency, return to a moderate heat and add cornflour mix. Cook for about 30 seconds until it starts to thicken slightly, stirring continuously with a whisk.
Take mixture off the heat, squeeze excess water from gelatine leaves and stirin. Once dissolved, allow mixture to cool slightly before dividing equally between the dariole moulds* and allow to set in the
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