Orange Pannacotta
INGREDIENTS:
Preparation:
- Melt the Milk Compound Chocolate. Place it in the Traditional Egg Mold 100g until the holes in the egg are completely filled. Wait 15 to 20 minutes until a layer forms in each hole.
- Pour excess compound onto baking paper. Turn the mold over baking paper and let it dry for 5 minutes. Repeat the operation. Refrigerate until completely dry.
- In a half-sphere mold, place melted Milk Compound Chocolate to form the bases of the eggs. Refrigerate until dry.
- Unmold the half eggs and close them by passing each half over a heated metal surface. Let dry.
- Pass the base of the egg and the top of each chocolate base on the heated metal surface so that they melt a little and form two flat surfaces. Bring the two pieces together and glue them together to form a single piece. Let it dry.
- In a pan, place the milk and the HuLaLá Vegetal Cream. Let it boil. Remove from the heat and add the Pannacotta. Stir until combined. Flavor with a drop of Orange Flavour. Let cool.
- Fill the eggs with the panna cotta and refrigerate for 3 to 4 hours.
- Make a hole in the center of each egg and fill it with Orange Flavour giving the illusion of egg yolk. Serve fresh.
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