Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016
Vanilla Panna Cotta & Dark Chocolate Mousse with Respberry Coulis
DARK CHOCOLATE MOUSSE
- 50g Egg yolks
- 55g Sugar
- 125g Cream
- 220g Chocolate, 64-70%
- 500g Cream
Combine egg yolks and sugar.
Heat cream
Temper egg yolks with hot cream and cook to 85
Add chocolate to make ganache
Whip cream to soft peaks and fold in when ganache is cool but still soft.
RASPBERRY COULIS
- 800g Frozen Respberries
- 1.5 cup Sugar
- Water as needed
Combine all ingredients in a pot and simmer.
You can adjust how sweet you want the coulis to be. Just add more sugar
Strain the coulis and cool.
VANILLA PANNA COTTA
- 500 ml Milk
- 500 ml Heavy Cream
- 1/2 cup Sugar
- 2 pouches Gelatine Powder
- 1 TBSP Vanilla Bean Paste
*bloom gelatine powder*
Combine the first 4 ingredients together in a pot until it boils; take it out of the heat. Make sure you don’t whisk it… as it will create bubbles that we don’t want. Stir with a spatula.
Strain the mixture
Add in the vanilla paste
Cool for 5 minutes
Pour into containers and chill in the freezer for an hour… take it out and put in the fridge for another hour.