Dark chocolate & orange panna cotta.

Dark chocolate:
 - 300 ml cream (low fat)
 - 125 g dark chocolate
 - Orange zest

Orange Panna cotta:
 - 300 ml cream (low fat)
 - 125 ml milk
 - 2 teaspoons gelatin
 - 2 tablespoons of bitter orange marmalade
 - 1/2 cup sugar
Cream of dark chocolate
Chocolate mangled and place in a bowl. Boil the cream and pour them chocolate, add the grated zest and stir until chocolate is melted. Put glasses in a pan and pour sloped chocolate. Thus, put the pan in the refrigerator for 2-3 hours to get to grips form.

Orange Panna cotta:
Pour gelatin into the milk (25 ml) and a bowl of milk in a water bath. Gelatin must be dissolved. Cream, sugar and the rest of the milk, bring to a boil over low heat. Remove from the heat and pour the gelatin into the cream, add the jam. Thoroughly mix the whole mixture to gelatin distributed. If necessary, add the sugar.
Cool to room temperature and pour on top of the frozen chocolate.
Refrigerate for 4 hours or leave overnight.


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