Chocolate Panna Cotta is an egg-free dessert that’s easy to make and completely irresistible. The smooth, silky chocolate ice cream is the perfect accompaniment to any meal. Interesting!
Source: Home Cooking Adventure
Ingredient
Make 4 servings
Milk 7 fl oz (200ml)
Whipping cream 7 fl oz (200ml)
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) water
2 tablespoons (30g) sugar
A little salt
1 teaspoon (5g) vanilla extract
4 oz (120g) half-weekly chocolate (55-70%)
Chocolate syrup (optional)
4 oz (120g) half-weekly chocolate (55-70%)
⅔ cup (160ml) whipped cream
1.Coat four (5.5 oz – 150ml) ramekins or glass with unflavored oil.
2. Dissolve the gelatin in 2 tablespoons of cold water and let it rise for about 5 to 10 minutes.
3. In a medium saucepan, bring the cream, milk, sugar and salt to a boil over medium-low heat (Do not bring to a boil). Remove from heat and add vanilla extract and chocolate cut into smaller pieces. Stir until chocolate is melted.
4. Add gelatin and stir until gelatin is completely dissolved.
5. Pour into prepared molds and refrigerate for about 4 hours or better overnight.
6. Before serving, prepare the chocolate syrup. Melt chocolate and cream over marie until completely melted.
7. Dip the mold in a bowl of hot water for a few seconds, run a sharp knife around the edge and place the mold upside down on a plate.
8. Pour chocolate syrup on top of cake and garnish with fresh berries. Interesting!
