Panacotta76
Assistant Cook
10 servings/
-285 g bittersweet chocolate
-42 g butter
- 5 eggs, separate yolks and whites
-30ml water
-57 g sugar
-240g heavy cream ( as to be whipped)
- rum 1 spoon 5 ml optional
- 100g almond flakes grilled for decoration optional.
1. Combine the chocolate and butter and melt over a bain marie.
2. Combine the egg yolks with half of the water and half of the sugar and whisk over a bain marie (63 degrees C) for 15 seconds. Remove from the heat and whip until cool.
3. Combine the eggs' whites with the remaining sugar and whisk over a bain marie. Same temperature as above. Remove from the heat and beat full volume until cool and meringue picks in formation stand.
4. Using a rubber spatula, fold the chocolate mixture into the eggs yolks.
5. Fold the egg white mixture ( meringue) into the egg yolk-chocolate mixture.
6. Add and fold the whipped cream. Add rum if desired. Pour onto ramekins and sprinkle with the almonds (optional).
Enjoy!
-285 g bittersweet chocolate
-42 g butter
- 5 eggs, separate yolks and whites
-30ml water
-57 g sugar
-240g heavy cream ( as to be whipped)
- rum 1 spoon 5 ml optional
- 100g almond flakes grilled for decoration optional.
1. Combine the chocolate and butter and melt over a bain marie.
2. Combine the egg yolks with half of the water and half of the sugar and whisk over a bain marie (63 degrees C) for 15 seconds. Remove from the heat and whip until cool.
3. Combine the eggs' whites with the remaining sugar and whisk over a bain marie. Same temperature as above. Remove from the heat and beat full volume until cool and meringue picks in formation stand.
4. Using a rubber spatula, fold the chocolate mixture into the eggs yolks.
5. Fold the egg white mixture ( meringue) into the egg yolk-chocolate mixture.
6. Add and fold the whipped cream. Add rum if desired. Pour onto ramekins and sprinkle with the almonds (optional).
Enjoy!
