During this time, heat the pastry milk chocolate, the liquid cream and the powdered sugar until a smooth cream is obtained.
Off the heat, add the drained gelatin, mix well.
Pass the cream through a Chinese to remove any possible deposit.
Pour the cream into the glasses and refrigerate for at least 4 hours for the gelatin to take effect (overnight is even better).
Prepare the chocolate ganache by melting the dark pastry chocolate and the liquid cream. Mix well and pour gently over the panna cotta.
Sprinkle the glasses with pieces of hazelnuts or almonds, for me it was praline (which adds a crunchy side). Put back in the fridge so that the ganache hardens a little.
Notes:
Store in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)