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Home / Chocolate Hazelnut Pannacotta Verrine

Chocolate Hazelnut Pannacotta Verrine

Chocolate Hazelnut Pannacotta Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Chocolate Pannacotta
  • Hazelnut Pannacotta
  • Final Assembly

Chocolate Pannacotta

600g (21.2oz)
100g (3.5oz)
180g (6.3oz)
600g (21.2oz)

Method of Preparation

  1. In a pot, heat the whole milk and to at least 40°C/104°F.
  2. Remove from heat; whisk in ; whisk in heavy cream.

Hazelnut Pannacotta

600g (21.2oz)
100g (3.5oz)
180g (6.3oz)
600g (21.2oz)

* can be replaced with

Method of Preparation

  1. In a pot, heat the whole milk and to at least 40°C/104°F.
  2. Remove from heat; whisk in ; whisk in heavy cream.

Final Assembly

  1. Prepare both pannacotta recipes at the same time.
  2. Deposit a small amount of the Chocolate Pannacotta in the bottom of a verrine glass.
  3. Place in the refrigerator to set.
  4. Once set, deposit a small amount of Hazelnut Pannacotta on top of the Chocolate Pannacotta.
  5. Place in the refrigerator to set.
  6. Repeat the process until the verrine glass is sufficiently full.
  7. Allow to set completely.
  8. Garnish as desired and serve.
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