Coffee Pannacotta Verrine with Chocolate Topping
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Ingredients
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Yield
VerrinesUnit of Measurement
- 200 g PreGel Five Star Chef Pronto Pannacotta (Cooked Cream) - 83514
- 600 g whole milk
- 600 g heavy cream
- 70 g PreGel Five Star Chef Pannacrema Coffee - 53676
- as needed PreGel Chocolate Topping - 10206
Method of Preparation
- In a pot heat the whole milk to 40°C/104°F.
- Remove from heat; add PreGel Five Star Chef Pannacrema Coffee and mix until incorporated completely.
- If mixture cools below 40°C/104°F, reheat to 40°C/104°F.
- Whisk in PreGel 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream) - 312118 powder; whisk in heavy cream.
- Place in desired cup, place in the refrigerator till set.
- Top with PreGel Chocolate Topping - 10206.