Panna Cotta literally translates as “cooked cream” in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.
This versatile ganache is smooth, soft & creamy!! Has the texture of the almond and candid orange.
Intense orange ganache:
400gr Lindt intense orange chocolate
Bring to boil the cream. Pour this over the couverture. Mix from the centre to form a core until a smooth shinny ganache has formed.
pour into a shallow container, cover with cling film touching the surface and allow to set at room temperature.
Blancor buttermilk panna cotta
1 vanilla pod (cut and scraped)
8 gr gelatine powder
40gr water to bloom the gelatin in
150gr blancor white couverture 36%
Heat the first amount od cream, vanilla, lemon rind and sugar.
Add the bloomed gelatine and white chocolate. Then off the heat add the cold buttermilk. This way the cooling and setting is fast tracked.
The white chocolate and the buttermilk just give a silky smooth texture and slight tang from the buttermilk.
I hope you enjoy!!