Crnobela kokos panakota

Crnobela kokos panakota

 


Panakota sa čokoladom i kokosom.







Za 4 porcije  

Za čokoladni sloj na dnu će vam trebati
100ml neutralne pavlake  15% masnoće
25gr crne čokolade za kuvanje iseckana na male komacide
kašičica šećera po želji
1 listić želatine
vanilin šećer

Za beli deo će vam trebati
300ml kreme od kokosa 21% masnoće
2 kašike šećera
3 listića želatina

za čokoladni sloj na vrhu će vam trebati
100ml neutralne pavlake  15% masnoće
25gr crne čokolade za kuvanje iseckana na male komacide
kašičica šećera po želji
vanilin šećer
1 listić želatine

1*Prvo moramo napraviti prvi čokoladni deo za dnu.
U hladnoj vodi staviti listić želatine i ostaviti da se omekša. Za to vreme... u šerpici staviti pavlaku i čokoladu. Dodati vanilin šećer. Dodati šećer po želji. Kad se dobro zagreje i pre nego što da vri dodati želatinu i mešati dobro kašikom tako da ne budu komadice želatine a želatina da se potpuno topi, da se ne vidi. Kroz cediljke sipati u čašama pa ostaviti u frižideru za sat vremena sve dok ne zgusne krema zato što moramo iznad toga sipati dtugu tečnu panakotu pa ona prva smesa mora d bude tvrda do tad.

2*Spremiti beli deo.
U hladnoj vodi staviti listić želatine i ostavit id se omekša. Za to vreme... u šerpici staviti kremu od kokosa i šećer. Mešati stalno kašikom. Kad se dobro zagreje i pre nego što da vri dodati želatinu i mešati dobro kašikom tako da ne budu komadice želatine a želatina da se potpuno topi, da se ne vidi. Kroz cediljke sipati u čašama iznad onog prvog čokoladnog sloja pa ostaviti u frižideru sve dok ne zgusne. 3*Tada ponovo napraviti još jedan čokoladni sloj za vrh.
Ostaviti u frižideru sve dok ne zgusne. Servirati hladno.

Chocolate coconut panna cotta

Ingredients
For the chocolate part you will need
100ml light heavy cream 15% fat
1 teaspoon of sugar
vanilla extract
1 gelatine leaf
25gr dark chocolate drops

Soak the gelatine leaves in a little cold water until soft. Place the cream, vanilla, sugar and chocolate  into a pan and bring to a simmer. Squeeze the water out of the gelatine leaf, then add the gelatine leaf into the mix and stir well with a spoon until the gelatine has dissolved. Divide the mixture among four glasses and leave to cool in the fridge for at least an hour, until set. 
Yoy will need to repeat this part some hours later if you want to add one more chocolate part on the top of your panna cotta sweets.


for the white part you will need
300ml coconut cream 21% fat
2 tablespoons of sugar
3 gelatine leaves.

Soak the gelatine leaves in a little cold water until soft. you have to put them one by one in the bowl of water and not all together. If you put them all together they wil lstick one to another. Place the coconut cream and sugar into a pan and bring to a simmer while you stir all the tiem with a spoon. Squeeze the water out of the gelatine leaves, then add them one by one into the mix and stir well with a spoon until the gelatine has dissolved. Divide the mixture among those four glasses, just over the first chocolate part and leave to cool in the fridge for at least an hour, until set.
Serve cool and enjoy it! 

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