Chocolate Panna Cotta with Cherries
by Editorial Staff
Light summer dessert – chocolate panna cotta with cherries.
Servings: 5
Ingredients
- For the chocolate-cream layer:
- Cream – 300 ml
- Milk – 250 ml
- Milk chocolate – 130 g
- Fast-acting gelatin – 8 g
For the berry layer:
- Cherries – 200 g
- Sugar – 2 tbsp
- Fast-acting gelatin – 6 g
- Hot water (70 degrees) – 40 ml
For decoration (optional):
- Chocolate
- Frozen or fresh berries
Directions
- Heat milk and cream to about 70 degrees. (My cream is 25% fat, you can take less fatty ones.)
- From the total amount of milk and cream, take 50 ml, and pour gelatin there. I have fast-acting gelatin, I dissolve it in hot milk – and it is ready for further use. If you have regular gelatin, then see the instructions on the package (usually it should be soaked in cold liquid for 20-40 minutes, and before use, heated to a temperature of 60-70 degrees).
- Combine chocolate, warm milk with cream, and a mixture with gelatin. Stir until smooth. I used a blender. But you can also do it with a spoon – then there will be no foam on the surface of the finished panna cotta.
- We pour the chocolate-cream mixture into portion forms. I got 5 cups with a volume of 200 ml. We send the cups to the refrigerator until stabilization, for 3 hours.
- We start preparing the berry layer. Instead of cherries, you can take any other berry or fruit juice. Puree the pitted cherries using a blender.
- Add sugar to the cherry puree. Bring to a boil.
- Grind the cherry puree through a sieve.
- We do the same with gelatin as we did last time. I dissolved the gelatin in hot water. Add gelatin to the cherry syrup and mix well.
- Pour the cherry syrup with gelatin onto the frozen milk-chocolate layer. Leave the chocolate panna cotta with cherries in the refrigerator for a few more hours until it solidifies.
- The finished dessert can be garnished with grated chocolate and frozen or fresh berries.
Bon Appetit!
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