• 3/ 4 hours
  • Low

Dessert with brownies and panna cotta

For the brownies base
130 g of Type 0 Soft Wheat Flour | W200
200 g of chocolate
200 g of butter
20 g of unsweetened cocoa powder
200 g of granulated sugar
50 g of chopped peeled almonds
4 eggs
1/2 teaspoon of baking powder
For the panna cotta
250 ml of cream
500 ml of milk
50 g of sugar
10 g of gelatin sheets
1 teaspoon of vanilla extract
Bitter cocoa for decoration q.s.
First, prepare the brownies: melt the butter and chocolate in a bain-marie then let them cool. Separately, mix the flour with cocoa, almonds and baking powder. Proceed by whipping the eggs with the sugar and, once you reach a foamy consistency, add the butter and chocolate mixture and then the powders. Mix the ingredients well, pour the dough into a 20x20 cm mold and bake in static mode at 180° for 25/30 minutes. Once cooked, leave to cool on a wire rack.
Meanwhile, prepare the panna cotta: soak the gelatin in the water and, separately, heat the milk. When it reaches a boil, remove the milk from the heat and melt the gelatin inside. In another saucepan, dissolve the sugar in the cream then add the vanilla. At this point, add the two compounds and mix until you get a homogeneous consistency, then pour everything into a 20x20 cm mold and, once cooled, let it harden in the refrigerator for 2/3 hours.
Once the panna cotta is ready, take a heart-shaped pastry ring and cut out brownies hearts and panna cotta hearts, then arrange the panna cotta on top of the brownies and decorate with bitter cocoa.

In cooperation with Farina Lievito e Fantasia

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