Chocolate Recipe
valrhona manjari chocolate panna cotta with peanut butter semifreddo and banana sorbet
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Ingredients
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Panna Cotta
Peanut Butter Semifreddo
Banana Sorbet
Method
Panna Cotta
- 1
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened.
- 2
Heat Cream and Chocolate
In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until just simmering. Remove from heat and add the chopped Valrhona Manjari chocolate. Stir until melted and smooth.
- 3
Combine and Chill
Squeeze excess water from the gelatin and add to the chocolate mixture. Stir in the vanilla extract. Pour into molds and refrigerate for at least 4 hours or until set.
Peanut Butter Semifreddo
- 4
Whip Cream
In a bowl, whip the heavy cream until soft peaks form. Set aside.
- 5
Prepare Peanut Butter Mixture
In another bowl, whisk together the peanut butter, sugar, egg yolks, and vanilla extract until smooth.
- 6
Combine and Freeze
Gently fold the whipped cream into the peanut butter mixture until just combined. Pour into a loaf pan and freeze for at least 4 hours or until firm.
Banana Sorbet
- 7
Blend Ingredients
In a blender, combine ripe bananas, sugar, and lemon juice. Blend until smooth.
- 8
Chill and Freeze
Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every 30 minutes, until firm.