Two-color panna cotta

Overview

When it comes to Italian desserts, the first thing that everyone thinks of is tiramisu. However, in addition to this, there is another very famous Italian dessert: panna cotta, which is Pannacotta in Italian. It literally means cooked cream. However, although it is cooked cream, during the production process, the cream does not need to be boiled, it only needs to be heated slightly. Pannacotta originated in the Piedmont region in northwest Italy. However, the exact origin of this dessert has not been verified. However, it can be understood from some information that the earliest pannacotta used glue made from boiled fish bones as a coagulant. Traditional pannacotta is made by adding gelatin, vanilla, rum and Marsala white wine to warm whipping cream, milk and sugar, stir well, and then pour it into a container with caramel to turn it into a thick custard. People often eat it with fresh berries and jam, or it can be eaten with melted chocolate and caramel. If you like drinking, you can also pour it with strong liquor to make a wine-flavored panna cotta. Now people have simplified its ingredients and only need whipping cream, milk, sugar and gelatine to make this Italian dessert that is well-known in Italy. The taste of Pannacotta is somewhere between mousse and pudding. It has a smooth and thick texture, and the aroma of milk, wine, and fruit blends into an indescribable and wonderful taste. Only by tasting it yourself can you feel its wonderful taste! This time I added a layer of chocolate panna cotta to the panna cotta. The bitterness of the chocolate offset the sweetness of the milk, and the taste was just right!

Tags

• drinks
• children
• afternoon tea
• summer recipes
• fish gelatin powder
• whipping cream
• white sugar
• dark chocolate
• milk

Ingredients

Steps

1. 1 Soak the fish gelatin powder with a small amount of hot milk, stir until melted, and set aside.

   

2. 2 Add 50g milk to dark chocolate, heat over low heat, stir chocolate until melted, set aside.

   

3. 3 Pour the whipping cream, milk and sugar into a small pot, simmer over low heat for 2 minutes, then remove from the heat.

   

4. 4 Pour 1/4 of the soaked isinglass powder into the chocolate liquid and stir evenly.

   

5. 5 Pour the remaining isinglass powder into the milk and stir evenly.

   

6. 6 Pour the prepared milk jelly liquid into the cup until it is 50% full, place it in the freezer of the refrigerator, take it out after 1 minute, then pour the chocolate liquid into the cup until it is 70% full, and place it in the refrigerator for at least 3 hours.