John Myers
Chocolate Panna Cotta
The perfect chocolate panna cotta recipe with a picture and simple step-by-step instructions.
- 2 sheet White gelatin
- 500 ml Whipped cream
- 30 g Brown sugar
- 100 g Dark couverture
- 300 g Frozen raspberries
- 3 tbsp Powdered sugar
- Soak gelatine in plenty of cold water. Bring the whipped cream with brown sugar to the boil in a saucepan and simmer uncovered over a medium heat for 10 minutes. Finely chop the couverture.
- Remove the saucepan from the heat and melt the couverture in it while stirring, then dissolve the well-squeezed gelatin in it. Pour the mixture into dessert glasses and chill for at least 4 hours, preferably overnight.
- Thaw the raspberries and puree them finely, strain them through a sieve. Mix the puree with powdered sugar and pour onto the chocolate cream.
- Tip 4: If you like it more wintry, cook the cream with 1/4 teaspoon gingerbread spice, then put the chocolate cream mixed with gelatine in a metal bowl, put it in a cool place. Roast 50 g of chopped hazelnuts in a non-stick pan, remove and set aside.
- When the panna cotta starts to get thick, stir in the roasted hazelnuts and pour the panna cotta into dessert glasses. Chill for at least 4 hours, preferably overnight. Just before serving, spread the raspberry puree on top.
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