Chocolate Panna Cotta Recipe
alpaco chocolate, mushroom, rye, madeira | haskap
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Ingredients
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Panna Cotta Base
Mushroom Garnish
Rye Crumble
Haskap Sauce
Madeira Drizzle
Method
Prepare Panna Cotta
- 1
Soak Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until softened.
- 2
Melt Chocolate
In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves. Remove from heat and add the Alpaco chocolate, stirring until melted and smooth.
- 3
Combine Ingredients
Squeeze the excess water from the gelatin and add it to the chocolate mixture, along with the vanilla extract. Stir until fully dissolved and combined.
- 4
Chill
Pour the mixture into molds and refrigerate for at least 4 hours, or until set.
Prepare Mushroom Garnish
- 5
Prepare Rye Crumble
- 6
Make Crumble
In a mixing bowl, combine rye flour, butter, and brown sugar. Mix until crumbly, then spread on a baking sheet.
- 7
Bake
Bake at 180°C (350°F) for about 15-20 minutes or until golden brown. Let it cool.
Prepare Haskap Sauce
- 8
Serve
- 9
Plate the Dish
Unmold the panna cotta onto a plate, top with sautéed mushrooms, sprinkle with rye crumble, drizzle with Madeira, and finish with haskap sauce.
