Trendy Rectangle Panna Menthe Chocolat

Ingredients:

18 Trendy Rectangle Ready to fill

25 cl single cream 30% fat

25 cl whole milk

40 g caster sugar

20 fresh mint leaves, washed and chopped

150 g dark chocolate

1 bottle of Prêt à Garnir cookie crumble

To make the caramel:

Pour the liquid cream, milk and sugar into a saucepan and bring to the boil.

Remove the pan from the heat and add the mint leaves. 

Leave to infuse for 1 to 2 hours.

Meanwhile, melt the chocolate in a bain-marie.

Spread around a teaspoon of melted chocolate on the bottom of each Trendy.

Place in a cool place and wait for the chocolate to harden.

Strain the cream-milk mixture to remove the mint leaves, pour the strained mixture into the saucepan and heat.

Soften the gelatine leaves in a bowl of cold water.

When the cream is hot, add the drained gelatine leaves and stir.

Leave to cool for a few minutes before pouring the panna cotta into each tartlet.

Chill for 4 hours.

Our blogger's tip:

Just before serving, decorate the tartlets with cookie crumble and a few fresh mint leaves.