Cappuccino Pannacotta


Waahhh,, lama banget ga ngepost resep ya rasanya. Terlalu sibuk dengan proyek kecil-kecilan yang ternyata makan waktu dan tenaga gila-gilaan. Bahkan lebih capek dari jaman ngerjain skripsi. Dan jadi jarang punya waktu untuk coba-coba resep baru. Tapi akhirnya, ada juga waktu luang untuk nyobain resep baru. Pannacotta.

Pannacotta is italian dessert. Made by shimmering together cream + half-and-half.  Then mixed with gelatine and served with sauce. At first I didn’t even know what half-and-half is. But after did some search, half-and-half has its consistency that can’t be replaced with cream or milk. It builds the very creamy texture of pannacotta. But if you just stick with the original ingredient you wouldn’t have any chance to make this lovely dessert, huh? So I found a more simple recipe that only need cream+milk. A life saver, I know.

Bahan:

4 lembar gelatine, rendam dengan 3 sdm air es

250 ml susu cair

250 krim kental

100 gr white cooking chocolate

3 sachet (@25 gr) cappuccino bubuk

50 gr gula pasir

Saus :

150 ml susu cair

15 gr gula pasir

10 gr coklat bubuk

75 gr dark cooking chocolate

1/2 sdt tepung maizena

Cara membuat:

  1. rebus susu sampai mendekati mendidih. Tambahkan gula+cappuccino bubuk. Aduk sampai larut
  2. Tambahkan potongan white cooking chocolate, aduk lagi sampai tercampur rata.
  3. Masukkan gelatine. Aduk sampai gelatine larut. Terakhir, tambahkan krim sedikit-sedikit sambil diaduk rata.
  4. Tuang ke cetakan atau gelas-gelas kecil. Dinginkan.
  5. Saus: rebus susu cair+coklat bubuk+maizena+gula. Aduk terus sampai adonan mulai kental dan meletup kecil. Tambahkan cooking chocolate. Aduk sampai coklat meleleh. Sajikan pannacotta bersama saus.

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