Whiskey panna cotta with thermomix

Preparation of Panna cotta with whiskey with thermomix

1. To begin the preparation of this wonderful whiskey Panna cotta dessert with thermomix, you must hydrate the gelatin in cold water for 5 minutes.
2. On the other hand, proceed to prepare the base of the Panna cotta, to do this, pour 120 grams of cream, 30 grams of sugar and the fondant chocolate into the thermomix glass, program.
3. 2 minutes / temperature 60°/ speed 2
4. Once the gelatin sheets are hydrated, take two sheets, drain them and pour them into the preparation, program.
5. 30 seconds / Temperature 60° / Speed ​​3
6. To continue, add 60 grams of cream cheese and 60 grams of cottage cheese and program.
7. 30 seconds / Speed ​​3
8. Have terrine or flan molds or just some glass cups, if you want an individual presentation, on the contrary, if you want a large refractory mold will also work but you must grease the surface to facilitate unmolding.
9. Divide the mixture into 6 or 8 portions or in the refractory mold. Reserve in the refrigerator until set (approx. 30 minutes).
10. Back in the glass of the thermomix, clean and dry, pour the rest of the cream together with the rest of the sugar and program.
11. 2 minutes / Temperature 60°/ Speed ​​2
12. Then add the other 2 sheets of well-drained gelatin and program.
13. 30 seconds / Temperature 60° / Speed ​​2
14. After the programmed time, pour the rest of the cream cheese as well as the rest of the cottage cheese and the whiskey cream liqueur, program.
15. 30 seconds / Speed ​​3
16. Pour this mixture once the previous chocolate panna cotta mixture has curdled, and reserve again in the refrigerator for a minimum of 2 hours.
17. Once the refrigeration hours have passed, this delicious dessert is ready.