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Υλικά
Ingredients for the biscuit base:
750 Gr Φυτική Σαντιγί χωρίς πρωτεΐνη γάλακτος
125 Gr Soya Milk or Bio Rice Milk
42 Gr Stevia
8 Gr Cornflour
170 Gr 70% cacao content chocolate
1 Gr Madagascar Vanilla (Liquid Vanilla)
Ingredients for the forest fruit glacage :
200 Gr Strawberry puree or fruit
20 Gr Raspberry
16 Gr Water
12 Gr Stevia
3 Gr Pectin ΝΗ for fruit
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Execute
For the chocolate panacotta:
In a pan we pour the milk, whipped cream, vanilla and half the quantity of stevia Using a rubber spatula we mix until the mixture reaches 40 ο C. We add a quantity of the mixture in a bowl that we have already put the rest of the stevia and the cornflour. We mix using a bimmer mixer. We transfer back the mixture to the pan and we stir until it becomes creamy. We add the melted chocolate (45 ο C) and we stir until it melts. We leave to cool until the temperature reaches 35 ο C stirring occasionally using a whisk.
For the forest fruit glacage:
We warm the purre and fruits with half the quantity of stevia in a temperature of 50 -60 οC. We add the pectin which we have already mixed with the rest of stevia. We stir until all the ingredients homogenize and when the mixture starts boiling we boil for a minute.
When the fruit coulis is cold it is ready to be served in the glasses.
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Αssembly
Για το ποτήρι: Γεμίζουμε με 120 gr panacotta το κάθε ποτήρι και τα τοποθετούμε στην συντήρηση για μια ημέρα μέχρι να σταθεροποιηθούν. Την επόμενη ημέρα προσθέτουμε 25 gr glacage φρούτων του δάσους.
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English