CHEF’S TIP
“A vegan version can be made with vegetable cream and gelatine“
| 200 g cream | |
| 20 g sugar | |
| 50 g peanut butter | |
| 2 g gelatin sheets | |
| 4 tbsp skimmed-milk powder | |
| 20 g dark couverture chocolate | |
| Melon |
Recipe that causes a soft sensation in the mouth
| 1. | Soak the gelatine sheets in a bowl of cold water. |
| 2. | Heat the cream with the sugar, skimmed milk powder, and peanut butter until about 80ºC. |
| 3. | Drain the gelatine, add it to the cream, and mix until it dissolves. |
| 4. | Pour the liquid into the molds and leave in the fridge until it sets. |
| 5. | Unmold the pannacotta and serve with some slices of melon. |