Chocolate Panna Cotta (qiao ke li nai lao )

Chocolate Panna Cotta

Introduction:

"This dessert is made with homemade cheese as the filling and chocolate as the crust. It can increase energy, supplement calcium and protein. It is a rare snack for children. Message: I wish the children healthy and happy growth

Production steps:

Step 1: add butter to the dark chocolate coin. Chocolate I use cocoa butter content of 70%, although a little bitter, but chocolate rich flavor

Step 2: keep water away from melting, pay attention to turn off the fire when the water temperature is high, do not let the water boil, otherwise it is easy to separate oil and water

Step 3: cool the melted chocolate a little, apply it on the mold, spread it evenly, and then put it into the refrigerator.

Step 4: filter out the rice wine and take the rice wine liquid

Step 5: Boil the fresh milk

Step 6: pour in the rice wine and continue to cook

Step 7: milk immediately coagulates into floccules to form cheese, turn off the fire

Step 8: sift out the flocculent cheese

Step 9: use the drawer cloth to squeeze out the excess whey

Step 10: squeeze a little, don't over squeeze, because today's cheese doesn't need to be too hard

Step 11: pinch the cheese while it's hot, otherwise it's not easy to load the mold after it becomes a whole piece

Step 12: take out the chocolate refrigerator and put the cheese in

Step 13: seal it with chocolate liquid and continue to refrigerate.

Step 14: take it out in two hours

Materials required:

Pure fresh milk: 1300g

Homemade rice wine: 400g

Dark chocolate coin: 100g

Butter: 15g

Note: melt chocolate must be small fire warm water, never use boiling water Oh

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Qiao Ke Li Nai Lao