I love panna cotta but of course it wouldn't be me if I would only make some "normal" panna cotta...no, it has to be something fancy. So I kinda thought it would be a good idea to put some white chocolate in the cream. And little did I know... My taste buds just exploded when I tried some of it.
And now it's your turn to go to your kitchen and prepare this yummy cake yourself.
(your family and friends will love you for this)
I put a ladleful of the hot cream into a separate cup. yummy! |
200g of digestive
biscuit
50g Butter
20g Sugar
600g Cream
300 ml Milk
1 Tin of Tangerines
+ 150 ml juice of that
12 Gelatine Leaves
1 Vanilla Bean
2 packets of Vanilla
Sugar
300 g White
Chocolate
Instructions:
Chop digestive biscuits and melt the
butter. Mix both contents thoroughly with the sugar. Put the mix into
the pan and press it on the bottom of the baking pan. Put it into the
fridge.
Drain the tangerines and keep the juice. Let the gelatine
leaves soak for at least 10 minutes in cold water. Meanwhile give the
cream, milk, vanilla sugar, core of the vanilla bean, white chocolate
and juice into a pot. Bring it to the boil until the chocolate melts.
After boiling it for about 5 – 10 minutes put the soaked gelatine
leaves into the cream and let them dissolve while stirring.
Put the
tangerines on your cake base and let the cream cool down for a
minute. Afterwards pour the cream onto the cake base and put the
baking pan into the fridge for at least 4 hours.
Enjoy!
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