Nougat Pannacotta cupcakes with chocolate glaze

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15 January, 2024

This recipe has been sent by our friend Luz María Lagoa Vives. Hello comrades. Happy last Saint Friday Pastry Chef of the year. Once again, with the collaboration of the waiter, we have prepared the dessert for the end of the year.

I have been guided by the nougat panna cotta recipe, but making some changes and giving another twist to this succulent dessert.

I show you my version and at the end of the recipe, the link from which I was guided.
Without further ado, thank you very much for reading me and for following some of my recipes this year.
Have a good time and, no matter what happens, don’t forget to be HAPPY.

Nougat Pannacotta cupcakes with chocolate glaze

People

Cooking time:

32 minutes

Total Time

32 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix Recipes with Thermomix for Christmas

Ingredients for Nougat Pannacotta Cupcakes with Chocolate Glaze

BASES

150 gr (cake, muffins, pannetone) whatever you have most overdue to recycle
4 tablespoons milk

PANNACOTTA

500 ml cream (whipping)
70 gr sugar
200 gr soft jijona nougat
4 neutral gelatin sheets

GLAZED

210 gr dark chocolate (70% cocoa)
175 ml whipping cream

Preparation of Nougat Pannacotta Cupcakes with Chocolate Glaze

BASES

In my case, pieces of pannetone in the glass,
10 seconds / speed 6
Put it aside in a bowl and add the milk according to the need for moisture (it should look like wet sand)
We place it on the base of the molds and apply pressure to unify.
We put it in the cold, while we continue with the recipe.

PANNACOTTA

We hydrate the gelatin in cold water (10 min)
Meanwhile, we place the nougat in pieces in the glass,
10 seconds / speed 6
after
7 minutes / 90°C / speed 4
We drain the gelatin and add it to the glass,
15 seconds / speed 3
We take the bases out of the refrigerator and fill them, leaving room for the glaze.
We put it back in the refrigerator for about 6 hours.