Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Panna cotta
Chocolate sauce
To serve
Utensils
2 ramekins (each approx. 200 ml), rinsed with cold water
How it's done
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Panna cotta
Place the cream, milk and pistachio cream in a pan, bring to the boil while stirring. Turn down the heat, reduce to 300 ml. Remove the pan from the hob, stir the gelatine into the hot cream. Pour the mixture through a sieve into a measuring cup, pour into the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs.
Chocolate sauce
Place the cream and fleur de sel in a small pan, bring to the boil. Remove the pan from the heat, add the chocolate, melt, stir until smooth, allow to cool slightly.
To serve
Toast the amaretti in a frying pan without oil. Remove, allow to cool slightly. Spread the chocolate sauce on top of the panna cotta, then sprinkle the amaretti crumble on top.
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