Lako
Makes : 6 Yield
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Good to go
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Healthy
In this vegan chocolate and apricot panna cotta recipe, learn how to set your desserts without using gelatin and make a streusel without butter.In this vegan chocolate and apricot panna cotta recipe, learn how to set your desserts without using gelatin and make a streusel without butter.In this vegan chocolate and apricot panna cotta recipe, learn how to set your desserts without using gelatin and make a ...
- rok trajanja:
- 3 days
- Conservation:
- Refrigerated
Containing: 6 Components
Chocolate Panna Cotta
Sastojci: Chocolate Panna Cotta
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500 gOat milk
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2 gsalt
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25 gSugar
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3 giota
Priprema: Chocolate Panna Cotta
- Combine the oat milk, salt, and sugar in a small saucepan.
- Bring this mixture to 40oC (104oF).
- Add in the iota slowly while blending the mixture constantly with the immersion blender.
- Once the iota has been blended in, bring the mixture to a boil.
- As soon as the mixture is boiling, pour it over the chocolate and allow a moment for the chocolate to melt.
- Blend the chocolate mixture together until it is well emulsified and completely smooth.
- Working quickly before the mixture starts to set, deposit 30g (1.05 oz) into each glass.
- To ensure each glass has the same amount of chocolate panna cotta inside, place each glass onto a scale while filling them.
- Carefully place the filled glasses into the refrigerator to set at least 30 minutes.
Tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Thermometer
- Immersion blender
- Bowl(s)
- Scale
- Sheet Tray
- Sauce gun or dosing funnel
- Spatula(s)
- Short serving glasses
Chocolate Streusel
Sastojci: Chocolate Streusel
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60 gAll purpose flour
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60 gicing sugar
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120 galmond flour
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125 gCP
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10 gbaking powder
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2 gsalt
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120 gVegan margarine
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5 glemon zest
Priprema: Chocolate Streusel
- Combine all of the ingredients into the bowl of a tabletop mixer.
- Mix on medium speed using a paddle attachment until all of the ingredients come together.
- Press the finished dough through a slotted spoon to create small pieces of crumble.
- Spread the crumble out evenly over a silicone mat on a metal tray.
- Place into the oven and bake at 160oC (320oF) for approximately 10 minutes, rotating the tray as needed to ensure the crumble bakes evenly.
- Remove from the oven and allow the crumble to cool completely.
- Once cool, reserve in an airtight container until needed for assembly.
Tools
- Metal Tray
- Bowl scraper
- Bowl(s)
- Silicone mat
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula(s)
- Slotted spoon
Poached Apricots
Sastojci: Poached Apricots
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100 gwater
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100 gorange juice
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35 glemon juice
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100 gsugar
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5 glemon zest
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1 beans(s)vanilla bean
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1 stick(s)cinnamon stick
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4 pod(s)Cardamom pods, smashed
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60 gFresh Apricots
Priprema: Poached Apricots
- Place the water, juices, sugar, zest, and spices in a saucepan and then bring to a boil.
- Remove from the heat and let the syrup infuse for one hour.
- While the syrup is infusing, dice the apricots into small cubes.
- Once the syrup is infused, strain it and bring it back to a boil.
- Pour the boiled syrup over the apricots.
- Cover with plastic film and reserve in the refrigerator for assembly.
Tools
- Cooktop
- Saucepan
- Knife
- Strainer
- Bowl(s)
- Plastic film
- Cutting board
- Spatula(s)
Apricot Gel
Sastojci: Apricot Gel
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200 gapricot puree
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5 glemon juice
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35 gsugar
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1 gagar agar
Priprema: Apricot Gel
- Warm up the apricot purée and lemon juice in a saucepan to 40oC (104oF). In a small bowl, mix the agar with the sugar.
- Whisk the agar mixture into the warm purée.
- Bring the mixture to a boil while whisking constantly.
- Once it comes to a boil, remove it from the heat and immediately transfer it into a bowl. Leave it for a few minutes to cool and then cover it with plastic film.
- Refrigerate the gel until it is completely cold and set.
- Once the gel has set, whisk it well until it is completely smooth and transfer the smooth gel into a piping bag. Reserve for assembly.
Tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Thermometer
- Piping Bag
- Bowl(s)
- Plastic film
- Spatula(s)
Chocolate Garnish
Sastojci: Chocolate Garnish
Priprema: Chocolate Garnish
- Place the guitar sheet on a flat tray, pipe some chocolate on the guitar sheet, and spread it evenly over the guitar sheet.
- Pull a pastry comb across the chocolate before it sets to create thin lines in the chocolate.
- Transfer the guitar sheet to a clean tray and cut it in half using scissors. Turn one half of the guitar sheet 90 degrees and place it on top of the other half.
- Draw the scraper across the plastic sheet to adhere the two sheets together.
- Leave the chocolate garnishes to crystallize for at least 1/2 hour at room temperature.
- Once the garnishes are set, remove the guitar sheets from both sides.
- Gently heat a ring cutter, which is the same diameter as the top of the glasses, with the heat gun and cut circles in the chocolate decor. Make sure to clean and reheat the ring cutter after each circle.
- Transfer the chocolate discs onto a clean tray and reserve for assembly.
Tools
- Metal Tray
- Knife
- Piping Bag
- Scissors
- Offset spatula
- Paper towel
- Heat gun
- Ruler (s)
- Metal Scraper
- Cutting board
- Pastry comb
- Guitar sheet
- 3.5cm (1.4”) ring cutter
Assembly
Sastojci: Assembly
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Q.S.Panna cotta filled glasses
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Q.S.Chocolate streusel
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Q.S.Poached apricots
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Q.S.Apricot gel in piping bag
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Q.S.Chocolate garnishes
Priprema: Assembly
- Pipe a few small dots of apricot gel on top of the chocolate panna cotta in the glasses.
- Using a spoon, carefully place the chocolate streusel on top of the apricot gel.
- Spoon in a small amount of the poached apricots.
- Finish the verrines by placing the chocolate garnishes on top of the glasses.
Tools
- Scissors
- Bowl(s)
- Gloves
- Spoon
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