White Chocolate Duo, Vanilla and White Chocolate Pannacotta, White Chocolate Mousse
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5.00 | ml | Vanilla extract / essence |
| 60.00 | g | White Chocolate finely chopped |
| 200.00 | g | CARTE D'OR Pannacotta 6 x 1kg |
| 125.00 | g | CARTE D’OR White Chocolate Mousse |
| 1.00 | l | Milk |
| 400.00 | g | Mixed berries, frozen or fresh |
| 50.00 | ml | Water |
| 30.00 | g | Castor sugar |
Preparation
1.Heat 500ml milk, vanilla extract and chocolate till boiling point. Remove from heat and then pannacotta powder and meadowland cream. Pour into moulds and leave to set in the fridge for 3 hours
2.Place 500ml of milk and the white chocolate mousse powder in a bowl and whisk for 2 to 3 minutes at a high speed. Then pipe into espresso cups and leave to chill
3.Mix the water sugar and berries in a pot, bring to a boil. Remove 200g of the berries and keep them aside. Cook the rest of the berries till soft. Place the soft cooked berries in a blender and blend till liquid. Place the liquid through a strainer.
:Extra: buy little paplova shells and fill with the berry compote and garnish with mint
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