Hello, today I bring you a super special recipe. It is a homemade chocolate cotta with a crisp It is decorated with a pecana meter that gives that crispy ideal for this soft and refreshing dessert. I did the meading with pecans but can choose the nut of their preference. Enjoy the recipe and do not forget to visit my target = _blank rel = NOFOLWBLOGO Sweet Isis to find recipes of desserts as spectacular as this Panna Cotta of chocolate with Praliné.
| 🚻 5 Diners | 🕘 4h | 🍵 Positive | 🤯 |
| Ingredients to make Panna Cotta de Chocolate with PRALINÉ: |
| 240 milliliters of whole milk 10 grams of tail or flavorless jelly 480 milliliters of milk or cream 120 grams of granulated sugar 28 grams of coconut or cocoa powder 1 teaspoon of vanilla essence praliné: 100 grams of pecans or any type of nut 200 grams of white granulated sugar |
| ADDITIONAL CHARACTERISTICS: Average cost, cold |
Ingredients to make Panna Cotta de Chocolate with PRALINÉ:
1. First, grease with kitchen oil the molds where we are going to pour our Panna Cotta to be easy to unmold. Then we take them to the freezer while preparing the Panna Cotta de Chocolate.
Trick: Panna Cotta is poured into molds that are frozen so that our dessert is kept cold and milk fat does not separate.
2. On the other hand, we dissolve the neutral jelly in milk. Then place the tail in the milk, remove and let stand for a few minutes.
3. Then, we throw in a gold cream and sugar and dissolve well. Try to use a thick bottom saucepan.
4. Add the coconut right there and take over medium heat until all these ingredients are dissolved and integrate well.
5. When the mixture begins to boil, add the tail with the milk and stir well so that everything is dissolved and lumps. Use manual rods or a kitchen balloon.
6. Let the preparation give a boil and remove it from the heat. Let stand 2 minutes and strain it at a bowl to let it cool at room temperature, for about 20 minutes or until it is warm.
7. After that time, we take out our freezer molds and proceed to pour the homemade Cotta Panna in each of them. We take them to the refrigerator for about 3 hours or from one day to another.
8. Meanwhile we can do the PRALINÉ. For that, we have to have a baking can with a silicone mat.
9. On the other hand, we put the sugar in a gold so that all sugar dissolves well.
10. When it reaches a caramel color and all the sugar has dissolved we take it out of the heat and immediately throw the crushed pecans, we mix well with the help of a wooden spoon. Remember that you can use any type of nuts to make decoration with decoration with Praliné of our Panna Cottas de Chocolate.
11. Quickly, we pour the mixture on our baking can and spread everything well so that it is flat as possible.
12. Let cool and when the PRALINÉ hardens, we crush it with a pastry roller.
Trick: It can also be crushed in a food processor.
13. Finally, when the Panna Cotta is very hard, we demold putting the mold on a bowl of hot water for a few seconds and ready. We serve on a plate and sprinkle the chopped caramel. The Panna Cotta de Chocolate with PRALINÉ is a spectacular dessert, so encourage you to try it and decorate it with what you like most. And if you want to try other flavors, we recommend you try the Panna Cotta of white chocolate and of course, the more traditional Panna Cotta.
