Ingredients (for 4 people):
For the dark chocolate panna cotta:
200ml whole liquid cream
50 g of dark chocolate
20 g of sugar
1 gelatin sheet (or 2 g gelatin powder)
For the vanilla panna cotta:
200ml whole liquid cream
20 g of sugar
1 scoop of vanilla (or 1 teaspoon of vanilla extract)
1 gelatin sheet (or 2 g gelatin powder)
For decoration:
Powder Cocoa
Instructions :
Preparation of dark chocolate panna cotta:
Soak the gelatin sheet in cold water for about 5 minutes to soften it.
In a small saucepan, heat the cream with the sugar on low heat until the mixture has slightly sizzled (do not boil).
Remove the skillet from the fire and add the chopped dark chocolate. Mix well until the chocolate is completely melted and incorporated into the cream.
Drain the gelatin and dip it in the hot chocolate cream. Stir well to dissolve completely.
Tilt the glasses by placing them in bowls, as shown in the image, and pour the chocolate panna cotta into each glass.
Let cool to room temperature, then place the inclined glasses in the fridge for about 1-2 hours for the panna cotta to take.
Preparing vanilla panna cotta:
Repeat the same process to make vanilla panna cotta. Soak the gelatin in cold water.
Heat the cream with sugar and split and grated vanilla goose (or vanilla extract) until melted.
Remove the fire, drain the gelatin and incorporate it into the hot cream.
Allow the vanilla cream to cool slightly before gently pouring it into glasses on the already taken chocolate panna cotta.
Let cool to room temperature, then place glasses in the fridge for at least 2 hours for the vanilla panna cotta to take over.
Finishing:
Before serving, lightly sprinkle cocoa powder on top of panna cotta for an elegant effect.
Serve well and fresh.
Tips:
You can use milk chocolate instead of dark chocolate for a softer version.
If you want an even more gourmet dessert, add a dash of whipped cream on top before sprinkling some cocoa.
