Chocolate panna cotta with salted butter caramel and speculoos

Name: Chocolate panna cotta with salted butter caramel and speculoos
Prep time: 10 min
Total time: 4 h 10 min
Yield: 1 personne
Cuisine: Cuisine enrichie
Ingredients: 1 bouteille de 200 ml de Delical Concentré Chocolat; 1 feuille de gélatine; 20 g de caramel au beurre salé; 16 g de Spéculoos

Prep 10 min · resting 4 h
Serves 1

696kcal
31 gof protein
70 gcarbohydrate
30 gfat

Nutrition information for the recipe, as a guide only.

Ingredients

1 × 200 ml bottle of Delical Concentré chocolate
1 gelatine leaf
20 g salted butter caramel
16 g speculoos biscuits

Method

Soak the gelatine leaf in a bowl of cold water to soften it.
Pour the 200 ml of Delical Concentré chocolate into a saucepan and heat it.
As soon as it starts to simmer, remove from the heat. Add the well-squeezed gelatine leaf and stir until dissolved.
Pour the mixture into a verrine glass. Leave to cool at room temperature, then refrigerate for at least 4 h.
When the panna cotta has set, top it with the salted butter caramel, then sprinkle with crumbled speculoos biscuits.

Made with