Ingredients
For
10
servings
1.2 l Debic Panna Cotta
30 half chocolate Easter eggs
300 ml apricot coulis
100 g finely ground, roasted cocoa beans
100 g pistachio coral biscuit
30 chocolate flowers
Preparation
Beat the Debic Panna Cotta firmly in the food processor.
Transfer into a piping bag and fill the half chocolate Easter eggs.
Let stiffen in the refrigerator.
With a Parisian spoon take out a little bit of panna cotta from the egg.
Fill the hole with the apricot coulis.
Assembly
Sprinkle the finely ground cocoa beans on the plate.
Arrange the panna cotta Easter eggs on the ground cocoa beans.
Finishing touch
Finish with the coral sponge cake and the flowers.