Ingredients
2 gelatin sheets
1 1/4 cups mascarpone cheese
milk 18 cl.
6 2/3 tablespoons caster sugar
Bailey's Irish Cream 6 cl.
3 13/16 tablespoons dark chocolate
Method
Sources
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
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Chocolate Panna Cotta Preparation: Soften 1 gelatin sheet in cold water. In a saucepan, heat 6 centiliters of milk with 10 grams of sugar and 30 grams of chocolate. Without boiling, stir until the chocolate is melted. Stir in the gelatin and add 40 grams of mascarpone and whisk. If necessary turn on low heat so the mascarpone is melted. Pour the mixture into small glasses. If you want the diagonal effect, place the glasses in egg cartons on a tilt. Store in a cool place. Bailey's Panna Cotta Preparation: Soften 1 gelatin sheet in cold water. In a saucepan, heat 12 centiliters of milk with 40 grams of sugar. Remove from heat, and add the softened gelatin. Mix well. Stir in 120 gr. of mascarpone. Whisk to melt the mascarpone. Add the Bailey's and let the mixture stand for 15 minutes. Add 10 grams of chocolate, cut in pieces. Stir until the chocolate melts. Pour the mixture over the chocolate panna cotta. Refrigerate overnight. To serve, sprinkle with grated chocolate.