Ingredients
Units
Scale
Ingredients
For the Panna Cotta:
- 2 cups (500 ml) heavy cream
- 1 cup (250 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons (1 packet) powdered gelatin
- 3 tablespoons cold water
For the Chocolate Sauce:
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) dark chocolate, finely chopped
- 2 tablespoons sugar (optional, for sweetness)
Instructions
Instructions
1. Prepare the Panna Cotta
- Bloom the Gelatin:
- Sprinkle the powdered gelatin over the cold water in a small bowl. Let it sit for 5 minutes until it softens and blooms.
- Heat the Cream and Milk:
- In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just below boiling.
- Incorporate the Gelatin:
- Remove the saucepan from the heat. Stir in the vanilla extract. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved.
- Pour into Molds:
- Divide the mixture evenly into 4-6 ramekins or serving glasses. Let cool slightly, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.
2. Make the Chocolate Sauce
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
- Add the chopped dark chocolate to the hot cream and let it sit for 1 minute to melt. Stir until smooth and glossy.
- Optional: Stir in sugar if you prefer a sweeter sauce. Allow the sauce to cool slightly.
3. Serve
- If using ramekins, run a thin knife around the edges and invert the panna cotta onto plates. If using glasses, serve directly in them.
- Drizzle the chocolate sauce over the panna cotta just before serving. Garnish with fresh berries, mint leaves, or a dusting of cocoa powder if desired.
