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Ruby Chocolate Panna Cotta Ring Dessert on Chocolate Cake and Flower Cookie

Change up the way you look at panna cotta desserts with this original recipe featuring ruby chocolate!

Details

Servings

3 Servings

Ingredients

  • Ruby Chocolate Panna Cotta
  • 120 g heavy cream

  • 10 g sugar

  • 20 g ruby chocolate couverture

  • 20 g raspberry puree

  • 2 g gelatin

Directions

  • Melt ruby chocolate. I melt my chocolate in a chocolate tempering machine at 28.5-29.5 degrees but you can melt it in a microwave or over a water bath.

    But BE CAREFUL: When water gets into the chocolate, everything is lost. You can’t use it.
  • Soak gelatin in cold water for about 10 minutes.
  • Bring heavy cream, sugar, raspberry puree to a boil and let it infuse for about 5 minutes.
  • Pour over melted ruby chocolate and add gelatin.
  • Mix it well with a whisk.
  • Pour it in the small silicon mold and freeze for at least four hours.

Ingredients

  • Panna Cotta
  • 245 g heavy cream

  • 25 g sugar

  • x vanilla paste

  • 3 g gelatin

Directions

  • Soak gelatin in cold water for about 10 minutes.
  • Bring heavy cream, sugar and vanilla paste to a boil and add gelatin.
  • Mix it well with a whisk and let it cool down to 28 degrees.
  • Fill it half way through in a big silicon mold.
  • Press the frozen ruby chocolate panna cotta ring inside the big silicon mold and freeze for at least four hours.

Ingredients

  • Pâte Sucrée / Sweet Dough
  • 62 g soft butter, soft

  • 50 g powdered sugar, sieved

  • 25 g eggs, room temperature

  • 125 g flour, sieved

  • x cinnamon

  • 2 g salt

Directions

  • Sift flour and cinnamon together.
  • Mix soft butter and powdered sugar in a bowl until it’s light and airy.
  • Gradually add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better and you’ll get more airy and fluffy cakes)
  • Add sifted flour, cinnamon, salt and knead until smooth. You can do this in a stand mixer or with a spatula.
  • Wrap in plastic foil and rest in the fridge overnight. (the thinner the dough the faster it cools)
  • Roll out the cooled dough to 3 mm and cut out 4 circles with a flower shaped cookie cutter.
  • Bake them at 175 degrees for 12 minutes.
  • Make sure they don’t get brown. They are perfect when they don’t have color.

    Info: You can freeze the leftover sweet dough for up to 2 months.

Ingredients

  • Chocolate cake
  • 150 g dark couverture

  • 113 g butter

  • 200 g eggs

  • 150 g sugar

  • 50 g flour, sifted

  • x vanilla paste

Directions

  • Spray your tartelettes ring with fat spray and place the rings on a baking tray lined with parchment paper.
  • Preheat your oven on 220 degrees.
  • Melt couverture and butter together in microwave or water bath.
  • Beat eggs with sugar and vanilla paste for about 5 minutes until it gets light yellow and fluffy. (We don’t use baking powder inside this recipe so we need to beat the crap out of it.)
  • Add sifted flour and fold it in the beaten egg sugar mixture. (it’s important to sift the flour. You will get lumps if you don’t sift the flour.)
  • Finally add the chocolate-butter mixture and fold it in.
  • Fill the batter in the tartelette rings and bake for about 13 minutes.
  • Let them cool and cut any excess away.

Ingredients

  • Raspberry jam
  • 100 g ripe raspberry puree

  • 1 g gelatin

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat up raspberry puree and mix with the squeezed gelatin.
  • Let it cool in the fridge for about an hour.
  • Pour the marmalade into a piping bag with a small round tip.

Ingredients

  • 220 g orange juice

  • 8 g gelatin

Directions

  • Soak gelatin in water for 10 minutes.
  • Heat up orange juice and mix with the squeezed gelatin.
  • Let it cool to 28 degrees and fill it in a piping bag. (We don’t want the piping bag to melt)

<strong>Layering:</strong>

  • Place the baked cinnamon cookie on a plate. Spread some raspberry marmalade on the cookie with a spatula.
  • Add the chocolate cake and spread again raspberry marmalade on the chocolate cake.
  • Arrange the Panna Cotta Ring on the chocolate cake.
  • Fill in the orange jelly and freeze for 30 minutes.
  • Take the dessert out of the freezer, pipe small drops of jam on the panna cotta ring and garnish with peppermint.
  • Make a quenelle with your apple sorbet by using a hot tablespoon and place it on ruby chocolate sponge cake crumbles.
  • You can make this recipe with other silicon molds. Be creative! Don’t let anybody stop you!
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