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Chocolate Raspberry Panna Cotta Recipe

Ingredients

How to make it

  • Place cream, icing sugar and vanilla in a saucepan over low heat and simmer, stirring occasionally, until reduced by a third (make sure the cream doesn’t catch on the bottom of the pan). Add chocolate and stir until smooth. Place water in a bowl and sprinkle over gelatine. Set aside for 5 minutes or until spongy. Stir into the hot chocolate cream and simmer, stirring, for 1 minute. Set aside to cool slightly.
  • Arrange the raspberries over the bases of 2 x ½ cup capacity moulds or ramekins.
  • Pour over chocolate mixture. Refrigerate for 4-6 hours or until firm.
  • To serve, unmould the panna cottas by briefly dipping the bases in hot water. Invert onto plates and serve with extra raspberries.

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The Cook

donata52 Salisbury, AU

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