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The excellent "after-eight" italian dessert. Highly reccomended for Food Intolerances.
Preparation Time : 0
Cook Time : 0
Total Time : 0
Serves 12 serving
Lactose free cream600 Millilitres
Lactose free milk80 Millilitres
Mint Syrup50 Millilitres
Dark chocolate250 Grams
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.
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