Organic pear
Chocolate pear panna cotta with cinnamon crumble
Chocolate pear panna cotta with cinnamon crumble
- 8 people
- Preparation time : 30 min.
- Cooking time: 14 min.
- Rest time: 3h
Ingredients
For the panna cotta :
- 30 cl liquid crème fraîche (animal or vegetable)
- 30 cl milk (animal or vegetable)
- 120g Inaya 64% dark chocolate
- 1 pinch cinnamon
- 3 sheets of gelatin
- 2 tbsp. Muscovado sugar
Crumble:
- 65g organic wholemeal rice flour
- 65g organic wholegrain sugar
- 65g cold semi-salted butter (or coconut-type vegetable fat)
- 65 gr Almond powder (hazelnut or walnut)
- 1 pinch cinnamon
Chocolate sauce :
- 140g 70% cocoa chocolate
- 200g whole milk
Preparation
Panna Cotta preparation
Soften the gelatine leaves in a bowl of cold water. Place the chocolate pieces in a stainless steel bowl. Bring the milk and crème fraîche to the boil. Remove from heat. Pour over the dark chocolate, wait 3 minutes and stir until the mixture is smooth (if there are still dots, mix for 1 minute). Add the wrung-out gelatine to the hot mixture. Mix well. Fill the jars (but not to the brim, to leave room for the pears and crumble). Chill for several hours until the panna cotta has set.
Preparing the crumble
Sand all ingredients together. Bake at 170° for 15/20 mins. Cool on a wire rack.
Chocolate sauce preparation
Heat the milks, pour over the chocolate, wait 3 minutes and stir with a whisk.
Assembly
-½ box of organic "St Mamet" pears
Pour 1cm of cold chocolate sauce over your frozen panna cotta. Sprinkle a few pear cubes over the chocolate. Finish with 1 tsp crumble.
If you don't want to eat them straight away, refrigerate the chocolate pear panna cotta and add the crumble just before serving. This will prevent the crumble from softening.
To make this recipe you will need :
