Additional information
Difficulty | Basic |
---|---|
Category | Pastry & Bakery |
Yield | About Eight 4oz Servings |
Pastry & Bakery
With a reputation for being difficult and timely to prepare, Pots de Crème is too often left off the dessert menu. Using Itaberco’s Pronto Panna Cotta, two simple steps and a stove top are all it takes to accomplish this silky custard. Choose your favorite chocolate and add one of Itaberco’s Compounds to give this dessert a personal touch.
Difficulty | Basic |
---|---|
Category | Pastry & Bakery |
Yield | About Eight 4oz Servings |
1 | Scale or Measuring Cups |
1 | One Quart Saucepan |
1 | Small Whisk |
1 | Small Bowl |
8 | 4oz Serving Containers |
Grams | Ounces | Volume | |
Itaberco Pronto Panna Cotta (PS-401) | 150g | 5.25oz | 3/4 cup |
Milk, Whole | 680g | 24oz | 3 cups |
Dark Chocolate, Chopped | 270g | 9.5oz | 1 1/4 cup |
Weigh your Itaberco Pronto Panna Cotta (PS-401) and chocolate in a small bowl and set aside.
Weigh your milk in the saucepan and cook over medium high heat until the mixture begins to
simmer (about 180 °F).
Remove the mixture from the heat and pour the hot milk over the other ingredients, mixing
until the all the ingredients are incorporated.
Allow the mixture to sit and cool for about 10 minutes, stirring occasionally.
Carefully portion the mixture evenly between the 8 serving containers.
Chill the portions immediately until set, about 2-3 hours.
Garnish as desired. Serve chilled, or store under refrigeration.