Desire" Verrine & Chocolate Shortbread
Step 1 Chocolate Panna Cotta
| 400g | UHT whole milk |
| 100g | 35% UHT cream |
| 40g | Semolina sugar |
| 1g | Carrageenan iota ( ) |
| 90g | Apurimac 75% Domori chocolate |
Mix the sugar and iota together, pour into the cold milk and bring to the boil, whisking to combine.
Pour the chopped chocolate into the milk, stirring with a whisk, mixing well.
Blend and pour into verrines at 30°C.
Place in the fridge until ready to use.
Step 2 Whipped cream
| 253,5g | 35% cream |
| 15,2g | Powdered sugar |
| 1,3g | Chantifix () |
Pour the powdered sugar and Chantifix into the bottom of the bowl and whisk until smooth.
Pour in the cream and whisk at medium speed.
The texture should be supple but not too firm.
Step 3 Sablé choc
| 65g | T45 flour |
| 10g | Cocoa powder |
| 56g | Soft butter |
| 60g | Brown sugar |
| 1g | Fleur de sel |
| 2g | Liquid vanilla |
| 50g | 70% dark chocolate |
Mix with a leaf in a mixer in 1st.
Mix the tempered butter with the sugar to obtain a cream, then add the fleur de sel, vanilla, flour and cocoa powder.
When the mixer is smooth, add the chopped chocolate and mix in 1. Finish mixing on the marble so that the dough is smooth.
When cold, roll out the dough to 4 mm, bake and crush pieces with a knife, set aside in a tin.
Baking time: 10 minutes at 165°C fan-assisted oven.
