DIAMONDS COTTA

 

My little cats, 

reading your comments on this week's theme, I'm afraid I'm going to disappoint you. I'm not really into the "bling" side of rhinestones, but more into their geometry, so I hope you won't be too disappointed... and I don't know about you, but for me, glitter in the kitchen is a bit of a turn-off... For weeks now, I've been a little obsessed with the "perfect" panna cotta. I've been testing and testing, too gelatinous, too bland or not really worthy of being photographed to present to you. When something finally happened, well, I thought: "white chocolate", a bit like "eureka". A reader asked me if white chocolate had any particular virtue that made me mention it so often... I'd love to tell you that yes, of course white chocolate, like its dark chocolate sibling, melts fatty tissue ("Adipose" alone makes me run to the gym...). But no, unfortunately, it's just that I love just the taste of white chocolate in pastries... And for the record, the silicone molds I used to make these panna cotta were designed to make chocolates, so we've come full circle. I found my mold in New York in a crazy pastry store. 

 

To make these panna cotta, you'll need about 20 diamonds:

  • 40 cl liquid cream
  • 20 cl milk
  • 130 g white chocolate
  • 3 g agar agar
  • 1 tbsp caster sugar
To begin, coarsely chop the white chocolate and set aside in a bowl. In a saucepan, combine the cream, milk and agar-agar and bring to the boil, stirring constantly. As soon as the mixture boils, turn off the heat and pour it over the white chocolate. Stir constantly to melt the chocolate, let cool and fill the silicone molds. Leave to cool completely, then chill in the fridge overnight before unmolding and enjoying! 
 
 
November 20, 2012
Left Older Post Back to Make My Lemonade Blog Newer Post Right