INGREDIENTS
265 g Cream 35 % m.g.
250 g Chocolat coberture 64 %
60 g Sugar
300 g Water
0'8 g Pro-Pannacotta ( Iota )
0'8 g Kappa
ELABORATION
Heat the cream and sugar and pour on the chocolate stirring until get an homogeneous mixture
In another bowl combine the water, kappa and Pro-pannacotta and mix with a hand blender
Boil the mixture
Mix both preparations
Pour in a frame and keep 2 hours in the fridge
