Ravneet Gill's recipe for panna cotta with malt, chocolate tuile and cream | The perfect place
Cream on cream is never a bad thing, and today's recipe is a shining example. This malt panna cotta is not just a thing of beauty, but the perfect thing for friends who claim to dislike chocolate desserts. It's rich without being sweet, with a tuile cookie that helps put the whole dessert together.
Malt panna cotta, chocolate tuile and creamYou can put them in dariole molds before pouring them on a plate and pouring the cold cream over them. Otherwise, place them in glasses and cover with a touch of cream.
Preparation 5 minCooking 15 minSetting 4 h+Makes 3 dariole molds of 175 ml
2½ sheets of gelatine300ml of fresh cream100ml of whole milk50g of malt extract30g of caster sugarA pinch of saltFor the tuile30g of softened unsalted butter30g of icing sugar1 egg white (30g)15g of cocoa powder 25g flour A pinch of salt10g cocoa nibs100ml double cream, to serve< /p>
Fill a bowl with ice water, add the gelatin and let soften 5 10 minutes away. When they are completely soft, squeeze out the excess water and set aside the soaked leaves.
In a saucepan, heat the cream, milk, malt extract, sugar and salt until boiling, then remove from heat and whisk in softened gelatin until dissolved. Leave to cool briefly then decant into verrines or dariole moulds.
For the tuile, heat the oven to 180C (160C fan)/350F/gas 4. In a bowl , gently beat the butter until completely smooth, add the icing sugar and mix well. Beat egg white, then stir in cocoa powder, flour and salt until combined. Cut a sheet of baking paper on a flat baking sheet (or use a silicone mat) and spread the tile mixture evenly over it (use a crank paddle, if you have one). Sprinkle with cocoa nibs, then bake for 7 to 12 minutes, until the tuile is dry to the touch and easily peels off the paper. It must break and be inflexible. (If you're using parchment paper and it goes in a fan oven, the edges may flap).
Allow the tile to cool completely, then break it into splinters. Unmold the panna cotta onto dessert plates – briefly dip the bottom of each pan in hot water, then turn it upside down and shake it firmly to loosen it. Drizzle with cold cream and serve garnished with a few chips of tuile.
Cream on cream is never a bad thing, and today's recipe is a shining example. This malt panna cotta is not just a thing of beauty, but the perfect thing for friends who claim to dislike chocolate desserts. It's rich without being sweet, with a tuile cookie that helps put the whole dessert together.
Malt panna cotta, chocolate tuile and creamYou can put them in dariole molds before pouring them on a plate and pouring the cold cream over them. Otherwise, place them in glasses and cover with a touch of cream.
Preparation 5 minCooking 15 minSetting 4 h+Makes 3 dariole molds of 175 ml
2½ sheets of gelatine300ml of fresh cream100ml of whole milk50g of malt extract30g of caster sugarA pinch of saltFor the tuile30g of softened unsalted butter30g of icing sugar1 egg white (30g)15g of cocoa powder 25g flour A pinch of salt10g cocoa nibs100ml double cream, to serve< /p>
Fill a bowl with ice water, add the gelatin and let soften 5 10 minutes away. When they are completely soft, squeeze out the excess water and set aside the soaked leaves.
In a saucepan, heat the cream, milk, malt extract, sugar and salt until boiling, then remove from heat and whisk in softened gelatin until dissolved. Leave to cool briefly then decant into verrines or dariole moulds.
For the tuile, heat the oven to 180C (160C fan)/350F/gas 4. In a bowl , gently beat the butter until completely smooth, add the icing sugar and mix well. Beat egg white, then stir in cocoa powder, flour and salt until combined. Cut a sheet of baking paper on a flat baking sheet (or use a silicone mat) and spread the tile mixture evenly over it (use a crank paddle, if you have one). Sprinkle with cocoa nibs, then bake for 7 to 12 minutes, until the tuile is dry to the touch and easily peels off the paper. It must break and be inflexible. (If you're using parchment paper and it goes in a fan oven, the edges may flap).
Allow the tile to cool completely, then break it into splinters. Unmold the panna cotta onto dessert plates – briefly dip the bottom of each pan in hot water, then turn it upside down and shake it firmly to loosen it. Drizzle with cold cream and serve garnished with a few chips of tuile.
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