Caramelized white chocolate and coffee.








Caramelized white chocolate Pannacotta and coffee jelly in a shot glass for the petit four plate

Caramelized white chocolate Pannacotta.

200g milk
10g glucose
3 sheets gelatin
340g Caramelized white chocolate
400g cream

rehydrate gelatin sheets, reserve. warm chocolate to 40-45c and reserve. add glucose to milk and bring to simmer. emulsify hot milk with chocolate. once fully emulsified, add cream, mix. Pour into moulds or in this case shot glasses and allow to crystallize in fridge.

Coffee jelly

30g espresso
70g water
70g sugar
1 sheet of gelatin

30g kahlua

Soften gelatin in iced water for 5 min. Then put Sugar, water and coffee into a pot bring to temptatire until sugar is dissolved
Stir in softened gelatin
Once at 30c pour in kahlua and give a good mix. Pout over the top of the set white chocolate Pannacotta .
Set in fridge and then yum it up!


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