INGREDIENTS
- For 4 glasses:
- – 75 g of sugar.
- – 350 cc of cream.
- – 80 cc of black beer.
- – 1/4 pinch of salt.
- – 4 g of hydrated gelatin.
- – 2 copies of cacao nibs.
- – 35 g toasted and break up hazelnuts
- Fast foam:
- – 250 g of milk cream.
- – 200 g of chopped chocolate.
CARAMEL PANNACOT Get pleasure from this scrumptious dessert with cream, sugar, black beer, hazelnuts and chocolate to be happier!
PROCEDURE:
1. Make a sweet with the sugar.
2. Off the warmth, add sizzling cream (attributable to temperature distinction) and emulsify. Return to medium warmth and stir continuously. Add salt and beer, cook dinner for 1 min.
3. Add hydrated gelatin till it dissolves. Ready for it to chill to room temperature may be accelerated in an inverted water bathtub.
4. Pour into 4 tilted cups and refrigerate for 1 hour and a half till it hardens however is somewhat shaky.
5. Make a fast mousse: Soften chocolate, wait a couple of minutes for the temperature to drop and add cream.
6. Beat to assemble, being cautious to not minimize it, simply till each substances are mixed and a silky cream is left.
7. Add a spoonful of the mousse to every glass, adorn with the hazelnut nibs and, if potential, threads of caramel sauce.
