Chocolate Panna Cotta with Mixed Berries
Lindt Excellence Dark 70% Bar 100g
- For the Panna Cotta:
- 4 fine-leaf quick dissolving gelatine, (weighing about 6 g)
- 600 ml double cream
- 200 ml full-fat milk
- 100 g caster sugar
- 2 vanilla pods, split lengthways2 vanilla pods, split lengthways
- 250 g Lindt Excellence 70% Cocoa Dark Chocolate, finely chopped
- To decorate:
- 125 ml double cream
- 30 g Lindt Excellence 70% Cocoa Dark Chocolate, finely grated into shavings (see tip)
- Mixed berries (see tip)
Put the gelatine leaves in a bowl of icy cold water and soak for about 5 minutes (or according to individual packet instructions).
Pour the cream, milk and caster sugar into a saucepan. Scrape the seeds from the vanilla pods and add into the pan with the halved pods.
Slowly bring to the boil, stirring occasionally, allowing the vanilla time to infuse into the cream.
Once boiling, remove from the heat and discard the vanilla pods. Stir in the finely chopped chocolate until melted and smooth.
Remove the gelatine from the water and squeeze out any excess liquid. Add to the chocolate-cream mixture and stir until completely dissolved.
Pour into 8 x 150 ml heat-proof glasses and leave to cool completely. Cover with cling film and chill for at least 6 hours or overnight, until set.
When ready to serve, whip the cream to very soft peaks and spoon over the top of the panna cottas, using the back of a spoon to spread in an even layer. Sprinkle with the finely grated chocolate shavings and fresh berries.
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