Recipe courtesy of Jeffrey Crawford
Print
Total:
2 hr 30 min
Prep:
2 hr 30 min
Yield:
8 servings

Ingredients

  • 1 cup simple syrup
  • 3 tablespoons Trablit (or strong espresso)
  • 8 medallions sponge cake
  • 8 ounces semisweet chocolate
  • 4 leaves gelatin
  • 2 cups cream
  • 2 cups milk
  • 1/4 cup sugar
  • 8 tuiles
  • 1 pint chocolate sorbet
  • Mint sprigs, for garnish

Directions

Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.

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