Additional information
| Difficulty | Basic |
|---|---|
| Category | Pastry & Bakery |
| Yield | About Eight 4oz Servings |
Dark Chocolate Pots de Creme
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.
Description
| 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 |
1
Weigh your Itaberco Pronto Panna Cotta (PS-401) and chocolate in a small bowl and set aside.
2
Weigh your milk in the saucepan and cook over medium high heat until the mixture begins to
simmer (about 180 °F).
3
Remove the mixture from the heat and pour the hot milk over the other ingredients, mixing
until the all the ingredients are incorporated.
4
Allow the mixture to sit and cool for about 10 minutes, stirring occasionally.
5
Carefully portion the mixture evenly between the 8 serving containers.
6
Chill the portions immediately until set, about 2-3 hours.
7
Garnish as desired. Serve chilled, or store under refrigeration.
