DULCEY 32% PANNA COTTA

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Step 1

Soak the gelatin in plenty of cool water and wring out. Heat the milk to 140°F (60°C) and add the gelatin.

Step 2

Melt the DULCEY 32% Chocolate chocolate. Gradually pour the hot milk onto the melted chocolate, stirring vigorously all the while.

Step 3

Pour the preparation into small glasses (approx. 80g/2.8oz each). Store in the fridge.

Step 4

Boil the water and pour it over the dried fruit. Leave to rest for 10 minutes, then drain the raisins.

Step 5

Steep the raisins in the rum for 12 hours.

Step 6

Dice the apples and add the lemon juice. Mix the diced apple with the raisins (which you have chopped into small pieces in advance) and the ground hazelnuts.

Step 7

Take the small glasses out of the fridge. Add the chutney on top. Serve cool.

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