Panacotta With Milk Chocolate Vitamined Persimmon Mandarin Coulis

1. 1

   Soak gelatin in cold water for 5 minutes.

2. 2

   Boil cream and milk in a saucepan. Add the drained gelatin, stir to make sure it is well dissolved.

3. 3

   Melt the chocolate in the microwave.

4. 4

   Add 1/3 milk, 1/3 cream to chocolate, mix quickly with a spatula. Repeat twice.

5. 5

   Pour in blender and blend until cream is smooth.

6. 6

   Pour in small glasses and refrigerate overnight, if possible.

7. 7

   For the coulis, mix persimmon and mandarin juice. Sieve.

8. 8

   Add a teaspoon of sugar to coulis (optional).

9. 9

   Before serving, pour a little coulis on each panacotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.