Summary

Ingredients

• 400 ml cream
• 40 grams sugar
• 50 g dark chocolate
• 1 vanilla pod (s)
• 3 sheets gelatin
• 2 cl whiskey

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Instructions

1. Soak the gelatine in cold water. Cut open the vanilla pod and scrape out the pulp. Chop the dark chocolate (choose a good chocolate!) With the knife.
2. Now put the cream in a saucepan, add the sugar and the scraped pulp of the vanilla pod, bring to the boil briefly, reduce the heat and simmer for 10 minutes over a mild heat. Gradually add the chopped chocolate and stir in well so that it melts completely. Take the pot off the stove. Squeeze out the gelatine and stir in, then perfume with the whiskey.
3. Let cool down a little, fill into 6 portion molds and put them in the fridge for at least 4 hours.
4. Raspberries go well with it.
5. Tip: You can topple the panna cotta with 3 sheets of gelatine. If you want to serve the panna cotta in a jar, you can use a little less gelatine.