- pp 20 portions
- WHITE CHOCOLATE PANNACOTTA
- 200g white chocolate, melted (we use Jaina from Chocovic)
- 250g double cream
- 250g semi skim milk
- 4g Sosa vegetable gel
- DARK CHOCOLATE MOUSSE
- 100g 60% dark chocolate (we use Kendari from Chocovic)
- 50g warm water, approx 45°C
- 200g double cream + 20g semi skim milk
- SHORTBREAD (Originally from Roux Brothers Patisserie)
- 250gm pastry flour
- 145gm soft unsalted butter
- 112gm icing sugar
- 5g Maldon salt, finely ground
- 2 egg yolks
- ½ vanilla pod
Chocolate Shot
Russell Brown
10th April 2013
Chocolate Shot
Sienna 10th Anniversary Recipes Chocolate Shot
Photography by Richard Budd (C) 2013
Ingredients
Method
For the pannacotta, combine the cream, milk and vegetable gel in a pan bring to the simmer, whisk onto the melted white chocolate. Pass through a fine chinois that has been warmed in hot water into warm jug. Fill 20 shot glasses to just over half full. Allow to cool at room temperature for 30 min and then chill.
For the chocolate mousse, bring the cream/milk mix to room temperature. Melt the chocolate and whisk in the warm water to make, in effect, a water based chocolate sauce. Whip the cream until it just holds a trail, pour in the chocolate mix and fold together. Transfer to a piping bag with a star nozzle. Pipe in rosettes onto the pannacotta.
For the shortbread, cream the butter and sugar, scrape the seeds from the vanilla pod and beat into the butter mix. Gradually beat in the egg yolk. Sift the flour and salt onto the bench, make a well and add the butter mix. Gradually draw the flour in with your fingertips until the dough has just come together. Chill for 30 min then roll into a sheet about 6mm thick. Bake at 160°C for approx.15 mins until golden brown. Sprinkle with caster sugar and cut into fingers while still hot. I may have adapted the method but I still make this dough by hand rather than in a machine. I do think it makes a difference!
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
