La dolce vita…
“La dolce vita”…
White chocolate Panna Cotta
400 ml double cream
100 ml milk
40 g sugar
2 gelatin sheets
132 g white chocolate, chopped
Grease 10 individual moulds with oil.
In a pan bring to boil the cream, milk and sugar.
Pour the hot mixture over the chocolate and stir well until it dissolves.
Add the gelatin previously hydrated.
Pour the mixture into the moulds.
Refrigerate for 4-6 hours (minimum) or overnight.
325 ml orange juice
5 gelatin sheets
(add sugar if needed but remember that the panna cotta is very sweet)
Sprinkle with water a baking sheet and cover with wrap film.
In a bowl hydrate the gelatin with some orange juice.
Bring to boil the remaining juice.
Sieve and add the gelatin and the juice where you’ve hydrated the gelatin.
Pour the mixture into the baking sheet and refrigerate until thick.
Cut circles with the same diameter as the panna cotta.
Put each of this circles on top of each unmoulded panna cotta.
300 ml orange juice
90 g caster sugar
Bring the juice and sugar to simmer until it halves its volume.
Carefully take out the foam until it boils.
Sieve and pour the mixture into a pastry biberon.
Refrigerate and use as you want.