Dulcey and Exotic Marmalade Panna Cotta
An original recipe from L’Ecole Valrhona
Dulcey Panna Cotta
250 g milk
25 g glucose
5 g leaf gelatin
425 g DULCEY 32% CHOCOLATE
500 g heavy cream 35%
Soak and strain the gelatin.
Melt the chocolate at 40°C/104°F and add the glucose.
Bring the milk to a boil. Add the soaked and drained gelatin. Whisk to combine. Strain.
Gradually pour onto the melted chocolate to obtain a glossy and elastic texture. Add this to the cold cream.
Process for a few seconds with a hand blender.
Leave to set in the refrigerator.
50 g raw cane sugar
50 g cake flour
50 g almond flour
50 g butter
Cut the butter into small cubes.
Sift together the dry ingredients.
Add the butter and process in a standing mixer with a paddle attachment. The mixture will form large crumbs before coming together into a dough.
Stop processing and put the dough in the refrigerator for a minimum of 30 minutes.
Pass the dough through a 4mm screen or a cooling rack to obtain even-sized pieces.
Keep in the refrigerator or freezer until ready to cook.
Bake at 150-160°C/302-320°F with the vent open until golden brown.
When the streusel is cold, spray with a chocolate spray mix to protect from humidity.
Mango Banana Marmalade
140 g mango puree
375 g fresh mango
50 g banana puree
40 g raw cane sugar
Cut the mango into 1.5cm dice.
Combine the mango and banana purees and bring to a boil with the sugar.
Add the diced fresh mango and set aside in the refrigerator.
Assembly and Finishing
Spread some tempered DULCEY 32% chocolate between two silicone sheets and cut into 1.5 x 10cm rectangles with an extendable wheeled cutter.
Pipe 30g Mango Banana Marmalade into each verrine and set aside in the freezer for five minutes to freeze the surface of the marmalade.
Immediately pour the tempered panna cotta into the glass and set aside in the refrigerator in the fridge.
When ready to serve, add 10g of Almond streusel crumbs and a couple of DULCEY 32% chocolate decorations.