The milky way

The milky way - photo1 | Debic

Ingredients

Vanilla panna cotta

500 ml Debic Panna Cotta

half vanilla pod

Milk chocolate panna cotta

500 ml Debic Panna Cotta

200 ml full-fat milk

200 g milk chocolate covering

Crispy milk

500 ml full-fat milk

half vanilla pod

100 g sugar

Milk chocolate mousse

Crispy chocolate mousse

Garnish

Can of condensed milk

Preparation

Vanilla panna cotta

Melt the panna cotta and add the pulp from the vanilla pod.

Cool to room temperature and fill half-sphere silicone moulds up to halfway.

Store in the refrigerator.

Milk chocolate panna cotta

Heat the milk and dissolve the milk chocolate in it.

Heat the panna cotta and add the chocolate mixture.

Cool to room temperature and pour on top of the set vanilla panna cotta.

Leave to set in the refrigerator and freeze to be able to turn them out easily.

Milk chocolat mousse

Whip the chocolate mousse until light and airy and transfer half into a suitable container and store in the refrigerator.

Spread the other half onto a baking mat using a template and dry at 50°C in the oven or airing cupboard.

Store in a well-sealed container with silica beads.

Crispy milk + crispy chocolat mousse

Bring the milk, sugar and vanilla pulp to the boil.

Remove from the heat for 5 minutes until a skin forms on the milk.

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.

Repeat these steps and store the crisps in a well-sealed container with silica beads.

Assembly

Place the panna cotta circle on the plates. Place the chocolate mousse biscuit and quenelle of mousse on top. Decorate with drops of condensed milk and the crispy milk skin.

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