PANNA COTTA WITH A CHOCOLATE GRID

PANNA COTTA WITH A CHOCOLATE GRID
chef

Monica Copetti

Menù Ingredients Menù Ingredients

1 tin Èpannacotta - Èpannacotta Dessert - LK1

n° 8 Matite di cioccolato fondente – Dark chocolate sticks - 7089

Other Ingredients

8 mint leaves

8 raspberries

100 g dark chocolate

FOR 8 PORTIONS 

Whisk Èpannacotta Evolution with a hand blender and pour into 8 individual serving dishes. Refrigerate for at least 8 hours. In the meantime, melt the dark chocolate in a bain-marie and use a  sac à poche to create a grid pattern
on round moulds. Cool for at least half an hour to harden. Decorate panna cotta with  a raspberry and a mint leaf, then top with the dark chocolate dome and chocolate stick.

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Discover the Menù products in this recipe:

Èpannacotta - Èpannacotta Dessert
Gluten-free

Èpannacotta - Èpannacotta Dessert

Ready-Made Desserts
Matite di cioccolato fondente – Dark chocolate sticks

Matite di cioccolato fondente – Dark chocolate sticks

Glazes and Sweet Garnishes

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