The excellent "after-eight" italian dessert. Highly reccomended for Food Intolerances.
Cooking Time
Preparation Time :0 Min
Cook Time : 0 Min
Total Time : 0 Min
Ingredients
Serves : 12 serving
600 Millilitres lactose free cream
80 Millilitres lactose free milk
8 Grams gelatina
50 Millilitres mint syrup
100 Grams sugar
250 Grams dark chocolate
Directions
FOR PANNACOTTA: Boil the milk with the cream and the sugar. Add the gelatina and the mint syrup. Boil for 5 minutes and put in a little baking-pan. when it will be cold put in the fridge for 5 hours.
FOR CHOCOLATE CREAM: Boil the cream; when it will be very hot put in a bowl with the chocolate. Mix together and the chocolate "ganache" will be ready.
