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Cette pannacotta s’adresse tout particulièrement aux amateurs de chocolat blanc puisque la saveur y est bien présente. Elle est bien ferme et vous pourrez aisément la démouler si vous souhaitez la présenter à l’assiette ! Pour ma part, j’avoue que j’ai un faible pour les pannacottas un peu moins fermes, fondantes et bien crémeuses…il n’en reste pas moins que celle-ci est délicieuse mais à consommer en petite quantité car très riche et le chocolat blanc peut vite devenir écoeurant !
J’ai servi ces pannacottas avec des fraises gariguettes délicieusement parfumées.
Préparation
Prélever une petite partie des 100ml de lait et y diluer l’agar agar. Mélanger le reste de lait avec la crème dans une casserole et porter à feu doux. Y casser le chocolat en morceaux et le faire fondre en remuant bien. Dès que le chocolat est fondu, verser le lait mélangé à l’agar agar et laisser à petites ébullitions pendant 2 min.
Répartir dans des contenants, laisser refroidir puis réfrigérer au moins 4 heures (toute une nuit pour moi).
Une recette piochée chez Riricolibri
