Two-color Panna Cotta

Name: Two-color Panna Cotta
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Light cream; 250g milk; 20g dark chocolate; 5g Isinglass powder; Some Sugar

by Glutton Nonnon

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Speaking of Italian desserts, everyone must think of tiramisu first, but besides this, there is another very famous Italian dessert: panna cotta. Italian is Panna cotta, which literally means " "Boiled butter", although it is "cooked butter", the butter does not need to be boiled during the production process, it only needs to be heated slightly.
Panna cotta originated in the Piedmont region of northwestern Italy. However, the exact origin of this dessert has not been investigated. However, it can be understood from some data that the earliest panna cotta is made of boiled fish bones. Comes as a coagulant.
The traditional panna cotta is to add gelatine, vanilla, rum and Marsala white wine to warm whipped cream, milk and sugar, stir well, and then pour it into a container with caramel to make it thick. Thick panna cotta. People often pair it with fresh berries and jams, or with melted chocolate and caramel. For those who like to drink, you can also add strong wine to make a wine-flavored custard.
Now people simplify its raw materials and only need whipped cream, milk, sugar and gelatin to make this Italian dessert that is well-known in Italy.
The taste of Panna cotta is between mousse and pudding. The taste is smooth, thick, milky, wine, and fruity, blending into an unspeakable wonderful taste. Only by tasting it in person can you feel its wonderful taste!
This time I added a layer of chocolate panna cotta to the panna cotta, the bitterness of the chocolate neutralized the sweetness of the milk flavor, and it tasted just right! "

Ingredients

Two-color Panna Cotta

1. Soak the isinglass powder with a small amount of hot milk, stir until it melts, and set aside.

2. Add 50g of milk to the dark chocolate, heat it on a low heat, stir the chocolate until it melts, and set aside.

3. Pour the whipped cream, milk and sugar into a small pot, simmer for 2 minutes on low heat, just leave it warm and remove from heat.

4. Pour 1/4 of the soaked fish gelatin powder into the chocolate liquid and stir evenly.

5. Pour the remaining isinglass powder into the milk and mix well.

6. Pour the prepared milk jelly into the cup until it is 5 minutes full, put it in the freezer layer of the refrigerator, take it out after 1 minute, then pour the chocolate liquid into the cup until it is 7 minutes full, and refrigerate it in the refrigerator for at least 3 hours.