Light summer dessert – chocolate panna cotta with cherries.

Summary

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

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Instructions

1. Heat milk and cream to about 70 degrees. (My cream is 25% fat, you can take less fatty ones.)
2. 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).
3. 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.
4. 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.
5. 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.

   

6. Add sugar to the cherry puree. Bring to a boil.
7. Grind the cherry puree through a sieve.

   

8. 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.
9. 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.
10. The finished dessert can be garnished with grated chocolate and frozen or fresh berries.

Bon Appetit!