🍮Chocolate panna cotta with raspberries
Calculation for 6 servings (200ml cups)
🍨Chocolate panna cotta:
300 ml milk (10 fl.oz)
200 ml cream (at least 30% fat) (7 oz)
5 g gelatin (1 tsp., strength 200g) + 30 ml water* (2 tbsp.)
100 g milk chocolate (3.6 oz)
*Gelatin/water ratio 1:5 or 1:6
Prepare panna cotta:
✅Pour the gelatin with room temperature water and leave for 10 minutes to swell.
✅ Place milk and cream in a saucepan and heat until steaming. Remove from the heat, add the soaked swollen gelatin.
✅ Pour the mixture over the chocolate and beat with an immersion blender until smooth.
✅Pour the panna cotta into glasses and leave in the fridge for 2 hours.
🍓Raspberry Jelly:
300 g raspberries with bone (10.7 oz)
30 g sugar (1 oz)
8 gr gelatin (1 tbsp, strength 200 bloom) + 48 ml water (2.5 tbsp)
Prepare the jelly:
✅Pour the gelatin with room temperature water, let it swell for 10 minutes.
✅ Boil the raspberries with the sugar for a few minutes. You can use either fresh or frozen berries.
✅Remove from the heat and add the soaked swollen gelatine, stir.
✅ Pour the raspberries over the chocolate panna cotta.
✅ Return the cups to the fridge, until the jelly hardens.
🍥Decor:
fresh raspberries
mint
Decorate with raspberries and mint😊