Chocolate panna cotta
A great basic ingredient in a dessert, e.g. with chocolate and banana. It has a lovely texture and can be moulded into any shape.
Makes 600g.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Soy
Ingredients
- 8 g gelatin leaves
- 450 g whipping cream
- 85 g sugar
- 80 g dark couverture chocolate
Preparation method
- Soak the gelatine in cold water.
- Pour the cream into a small saucepan and add the sugar.
- Heat it at a low temperature for approx. until the sugar has dissolved.
- Melt the chocolate and bring the cream to the boil.
- Remove the cream from the heat and mix with the chocolate.
- Dissolve the gelatine in the cream and chocolate mixture.
- Pour the panna cotta into your chosen moulds or in a container so that you can cut out forms later. Let it cool down briefly and then refrigerate for 3 to 4 hours.
Serving suggestions
- As a component in a composition with e.g. sorbet made from banana or caramelised banana.
- As a component in a composition e.g. with yoghurt, citrus fruit, apple or red fruits.
- As part of a friandise, e.g. with raspberry and yoghurt.
