For the Panna Kotta -
Milk - 200 ml ( I used Amul 200 ml pack)
Cream - 200 ml (Amul)
Granulated Sugar - 1/4 cup
Gelatin - 1 1/2 tbsp
Coffee powder - 2 tbsp
Dark Chocolate - 3/4 cup ( 75 - 80 g) Cut into small pieces
Water - 3 - 4 tbsp
For the Fluer De Sel Caramel
Granulated Sugar - 1 cup
Water - 1/2 cup
Cream - 1/2 cup
Sea Salt - 1 tsp
For Panna Kotta -
1. In a small bowl soak the gelatin in 3-4 tbsp cold water.
2. Take a pan and heat the milk, when it reaches boiling
point, slow down the heat, add the cream, keep stirring.
3. Add sugar, coffee in the milk - cream mix and let it come
to boil, take it off the heat, add the soaked gelatin and
whisk it, until mixed well.
4. In a large bowl take the cut chocolates, pour the mixture
over it and mix it until incorporated well.
5. Sieve it through a strainer so you get a smooth, dark
coloured choco liquid.
6. Take tall stem glasses or cups or Ramekins. If you want
to de mould it then spray the ramekins with little oil and
wipe it lightly to remove excess oil.
7. Pour the mixture in glasses, cups or ramekins, filling it
halfway, chill it 4-5 hours or overnight.
9. If the panna kotta is in ramekins, for de moulding, dip
the ramekins into hot water for few seconds and run a
slightly hot knife around the edges to loosen it. Turn it
upside down on a plate, pour the fluer de sel generously
over it and enjoy the sumptuous n heavenly taste of
this chocolaty delight.
1. Take a pan and put the sugar into it, add water and heat it
on a high heat until it reaches boiling point, continue boiling
it, without stirring it (stirring will crystallize the sugar).
Shake it with the handle of the pan.
2. Watch closely to prevent it from burning. Continue boiling
it until it reaches golden in colour, remove it from heat, add
the cream slowly, stirring it continuously, let it cool down a
bit, add the salt into it. Replace it into a serving cup or bowl
and serve the yummy, Salty caramel with the panna kotta.