PANNA COTTA WITH A CHOCOLATE GRID
Monica Copetti
Menù Ingredients
8 mint leaves
8 raspberries
100 g dark chocolate
FOR 8 PORTIONS
Whisk Èpannacotta Evolution with a hand blender and pour into 8 individual serving dishes. Refrigerate for at least 8 hours. In the meantime, melt the dark chocolate in a bain-marie and use a sac à poche to create a grid pattern
on round moulds. Cool for at least half an hour to harden. Decorate panna cotta with a Jura wafer, a raspberry and a mint leaf, then top with the dark chocolate dome and chocolate stick.
