The milky way

Ingredients

Vanilla panna cotta

• 500 ml Debic Panna Cotta
• ½ vanilla pod

Milk chocolate panna cotta

• 500 ml Debic Panna Cotta
• 200 ml full-fat milk
• 200 gr. milk chocolate covering

Crispy milk

• 500 ml full-fat milk
• ½ vanilla pod
• 100 gr. sugar

Milk chocolate mousse

• 500 ml Debic Chocolat Mousse

Crispy chocolate mousse

• 500 ml Debic Chocolat Mousse

Garnish

• Can of condensed milk

Method

Vanilla panna cotta

1. Melt the panna cotta and add the pulp from the vanilla pod.
2. Cool to room temperature and fill half-sphere silicone moulds up to halfway.
3. Store in the refrigerator.

Milk chocolate panna cotta

1. Heat the milk and dissolve the milk chocolate in it.
2. Heat the panna cotta and add the chocolate mixture.
3. Cool to room temperature and pour on top of the set vanilla panna cotta.
4. Leave to set in the refrigerator and freeze to be able to turn them out easily.

Milk chocolat mousse

1. Whip the chocolate mousse until light and airy and transfer half into a suitable container and store in the refrigerator.
2. Spread the other half onto a baking mat using a template and dry at 50 °C in the oven or airing cupboard.
3. Store in a well-sealed container with silica beads.

Crispy milk + crispy chocolat mousse

1. Bring the milk, sugar and vanilla pulp to the boil.
2. Remove from the heat for 5′ until a skin forms on the milk.
3. Gently press a piece of grease-proof paper that has been cut to size onto the milk skin and dry in the airing cupboard at 50 °C for 1 hour.
4. Repeat these steps and store the crisps in a well-sealed container with silica beads.

Source: https://www.debic.com